One of the most popular traditional Dutch meals is Hutspot. Hutspot legend says the recipe comes from cooked potato bits left behind by the Spanish during their hasty retreat following their siege of Leiden in 1574 during the Eighty Year’s War. During Nazi occupation during World War Two, the meal became a symbol of Dutch freedom as all the ingredients, being grown beneath the ground, could be kept from Nazi sight.
Nowadays, this warm mash of vegetables is a great dish for the autumn and winter months. It’s filling, warm, and healthy. I recently used this recipe to make hutspot for a friend visiting from the US. She, like another pal I’d made the dish for back in the spring, absolutely loved it, calling it “the perfect blend of all the comfort foods.” My favorite part about this dish is that it’s delightfully simple to make and literally anything can be added to it from other vegetables to any combination of any spices.
Here’s how it’s made:
1 kg potatoes, peeled
1 kg carrots, peeled
2 onions, chopped
1 worst or 1 package bacon blocks
Curry powder
milk and butter
salt and pepper
Boil potatoes, onions, and carrots until soft. Drain water. Cook worst or bacon blocks according to the instructions on the pachaging. Mash vegetables together, adding butter and milk to make it moist and fluffy. Season to taste with curry powder, salt and pepper. If using bacon block, mix the cooked bacon in with the vegetables. Worst can be served on the side. Serve hot with gravy if desired.
