Hutspot (traditional Dutch recipe)

2 pounds potatoes
2 pounds carrots
1 pound onions
about 1 cup of water
pepper and salt to taste
butter (optional)
bacon
2 smoked sausages (polish or kielbasa)

serves 4-6 people

Clean potatoes and carrots, chop in 1 inch pieces.
Peel and chop the onions and cut the bacon in small slices.
Place the bacon in a skillet and fry until crispy.
Add the chopped onions and fry until golden brown.
Put the potatoes in a large saucepan. Add carrots on top of potatoes and add water.
Place the sausages on top of the carrots.
Cover, bring to a boil and simmer until soft, about 15 minutes.
When the potatoes and carrots are done, remove sausages (wrap in aluminum foil to keep warm).
Drain bacon fat from the skillet, add the browned onions and bacon to the potatoes and mash! Add seasonings to taste.

To make the hutspot more creamy you can add some butter while mashing.

To make gravy, return the bacon fat to the skillet, add some water and bind with a little cornstarch.

Traditionally, hutspot is served as a heap on your plate, with a small gravy spoon impression in the middle to hold the gravy and a sausage on the side. The challenge for kids is to eat as much hutspot without breaking the dike and draining the gravy...

Also very good with stew meat instead of smoked sausage.