hutspot

[Triple Zero]

HUTSPOT

hutspot = traditional dutch recipe of awesome.

i dunno if i posted this before, in fact, i might very well have, but yesterday i made it again, and it was awesome. again.

what you need:

- potatoes
- carrot
- onion
- salt, pepper
- butter
- milk
- either bacon cubes or (smoked) sausage, or both. or meatballs. or klapstuk (some kind of stewed beef).

for amounts, i think (but am not sure) volume-wise you need about 2 parts potatoes, 1 part carrot and 1 part onion. yes. i think i used 500g potato, 250g carrot and 250g onion.

how you make it:

- peel the potatoes, slice them up into about equal sized pieces, put them into a big pan, just submerged in water, and some salt. start boiling, potatoes need about 20 minutes (from until the water boils) until they're done. with the lid on.
- in the mean time, peel the carrot, cut into cubes, and throw it on top of the potatoes, put the lid back on. carrots need a bit shorter until they're done, and over the ages the amount of shorter has proven to be exactly the amount of time it takes to cut the carrot into cubes*
- same thing for the onions, peel, cut into chunks, throw on top of the rest of the boiling stuff. lid back on. i hope you cut things quickly enough, because it is of tremendous importance that these onions have enough time to cook so they turn sweet (same for the carrots of course).
- in the mean time you should have been using your own judgement to start cooking the bacon or sausage so it would be pretty much exactly done when it's time to
- turn off the heat and pour the water from the pan
- now add the bacon cubes to the big pan (sausage would be served separately but bacon goes into the mix), add some pepper, butter and milk and mash it all into a big yellow-orange hutspot of awesome! mash it up good, taste and add more salt, pepper, butter or milk to taste. if you think you know what you're doing, you may also try adding a bit of white sugar.

it's done!

serve it in a big heap on a plate, with a little hole in it filled with gravy (or a cube of butter), and the sausage on the side.

yesterday, i had some cabbage left over from days before, so i sliced that up and cooked it with the bacon (soaking up flavours) and added to the mash. it was a good variation.

*for an explanation why this cannot be a coincidence and SCIENCE IS WRONG buy my book The All-Seeing Chef: On the Origin of Spices by Means of Culinary Design

[Payne]

Sounds tasty.

I shall have to try this sometime.

[Iason Ouabache]

My mother-in-law occasionally makes a dish with the same ingredients as this but she pan fried the veggies instead of boiling/mashing them.  She cuts the potatoes into disks and finely chops the carrots and onions then fries them all together until brown.  Makes a nice little side dish.

[East Coast Hustle]

sounds like some eurospagged-up version of hash.

trip, you ever try this with corned beef instead of sausage or bacon? it's similar to the breakfast hash we make here in maine with the remains of the ever-popular "boiled dinner", only we usually just chop stuff up pretty fine and pan-fry it until it crisps on one side, then turn it and fry until the other side is crisp, then serve with eggs and toast.

for a really good variation, you can make "red flannel hash" which is the same thing but with chopped beets added.

[Mesozoic Mister Nigel]

I love corned beef, and I'm SO HAPPY it's corned beef and apple pie season again.

[Suu]

This sounds interesting, I don't know if I would use sausage or bacon...but I hate corned beef.

[Jenne]

Nigel, I feel ya.  That crisp in the air means apples and sausage/corned beef/ etc.  And stew!  And crockpot meals!

Trip, will have to try this--sounds similar to the Irish stuff I cook every year--esp when you said you added the cabbage in.

[Triple Zero]

sounds like some eurospagged-up version of hash.

uhmmm this is really one of the few old traditional Dutch dishes, so I'm pretty sure it's not a eurospagged version of something american

trip, you ever try this with corned beef instead of sausage or bacon? it's similar to the breakfast hash we make here in maine with the remains of the ever-popular "boiled dinner", only we usually just chop stuff up pretty fine and pan-fry it until it crisps on one side, then turn it and fry until the other side is crisp, then serve with eggs and toast.

corned beef is an american thing. i dunno if our supermarkets sell it (some might), but since it's canned meat (or does there also exist a fresh variety of it?), i'm pretty sure nobody here eats it.

oh and is this hash really mashed to a pulp (esp the potatoes), or is it more like the pan fried stuff Iason suggested (which I tried yesterday since i had the exact same ingredients left over, and it was also very good).

for a really good variation, you can make "red flannel hash" which is the same thing but with chopped beets added.

the generic name for a mash of potatoes and veggies is "stamppot <name of veggie here>" and yeah, "stamppot rode bieten" (red beets) is indeed pretty good!

[East Coast Hustle]

corned beef in a can? never heard of such a thing.

it's just the brisket marinated in a brine with some spices, then typically you simmer the whole brisket in a large stockpot for several hours until it is falling-apart tender. put in fridge overnight to cool, since trying to slice it while it;s still hot is a recipe for failure.

[Payne]

corned beef in a can? never heard of such a thing.

it's just the brisket marinated in a brine with some spices, then typically you simmer the whole brisket in a large stockpot for several hours until it is falling-apart tender. put in fridge overnight to cool, since trying to slice it while it;s still hot is a recipe for failure.

That's how we do corned beef here.

It's an abomination.

[Cramulus]

 

[Suu]

corned beef in a can? never heard of such a thing.

it's just the brisket marinated in a brine with some spices, then typically you simmer the whole brisket in a large stockpot for several hours until it is falling-apart tender. put in fridge overnight to cool, since trying to slice it while it;s still hot is a recipe for failure.

That's how we do corned beef here.

It's an abomination.

Because I didn't hate it enough....

[Suu]

Also, my mum being Irish, said that traditionally you have big cuts of bacon on St. Pat's, not corned beef. Corned beef is Jewish.

[Jenne]

CORNED BEEF IS TASTAY!

I make it every St Paddy's.  Along with the cabbage and soda bread.

Now, the cabbage, I make with bacon and bacon drippings over the potatoes and cabbage and then BAKE. Very easy, fucking tasty as hell.

Add DC's Guinness cuppycakes, and ZOMG FEASTUS OF THE ROAST BEASTUS!

[Triple Zero]

it's just the brisket marinated in a brine with some spices, then typically you simmer the whole brisket in a large stockpot for several hours until it is falling-apart tender. put in fridge overnight to cool, since trying to slice it while it;s still hot is a recipe for failure.

so there's no corn in it?

weird.

and i'll have to look up what "brisket" means.