From the Dutch Hutspot to the Perfect Brunch : Let me introduce you to the BrunchPot!

Monday, August 4, 2014

Feeling tired of having the same breaky over and over? Needing to change your food habits?

The Hutspot is a delicious yet full-filling Dutch mashed-potato dish that dates back to the 16th Century and that primarily contains mashed-potato/carrot, onions, and that may contain meat like beef, or pork a sausage.

From the Dutch Hutspot to the Perfect Brunch : Let me introduce you to the BrunchPot!
A typical BrunchPot served with a sliced cucumber on the side

Hutspot is being cooked in the Netherlands down to the Flandres in the North-East of France, and the way it's being prepared, its name as well as the used ingredients may vary from one place to another.

Now, as said earlier, this is a dish that, once you had it, may easily leave you with the feeling that your stomach is packed. So this can be a good idea to add a few extra freshly cut veggies to help the digestive process go smoother, while you're still enjoying the dish. Finally we said this would the perfect brunch right?

So we add an extra egg on the side, scrambled or not, and there you go, you have your BrunchPot, ready to dive into a new yet exciting and productive day.

For the ingredients you will need:

- a small to medium Spanish Onion, finally chopped
- 250g boiled potato, cut in chunks
- up to the same quantity in boiled carrots, depending on how much of a carrot craver you are.
- 1 egg
- 1 sausage
- 1-2 tbsp of oil
- salt to taste
- 1 fresh vegetable like a cucumber, tomato etc. to lay on the side

Optional :
- buttered bread bun halves
- a freshly squizzed orange/grapefruit juice
- a cup of tea/coffee

How to prepare this recipe :

- Put the boiled potatoes and carrots into a bowl, smash/squeeze them using your bare hands, to get the smoothest orange-colored puree possible.
- The put a pan on the stove, add the oil and make sure the heat is low enough, so you don't burn the onion, which you will add now. It does not matter if the oil doesn't seem hot enough.
- Once the onion has fried a little (but not burned, it does not have to be golden), add the hand-mashed potato-carrot mixture and stir. At this point, the heat is still low, and remains that way until ready. Stir continuously for 1-2 mns, until it's all hot but not sticking.
- Remove the pan from the stove, pour everything in a plate. If the pan became sticky somehow, you might consider giving it a little wash before using it again to fry or scramble the egg.
- Put the sausage and egg in
- When the egg/sausage are done, take you veggie you choose, add them to the side of your dish.
- Wash the veggie of your choice under cold water for at least 30 seconds, then slice it (or peel it, if it's a cucumber). Add it the side next to the egg and you're done. At that point, there should not remain much empty room to dwell with on your plate...

Important: since no one really wants to boil carrots or potatoes for breakfast, it's a good idea to make a BrunchPot only on days when you have leftover boiled potato/carrots that you only have to pull out from the fridge, ideally...
Also, regarding the sausage, you might prefer to cook it burring it inside the potato-carrot mixture while it is gently heating. This way the sausage will taste a little different, but it will still all be very enjoyable.

Optional : Slice a bread bun, butter each half, make a good cup of coffee/tea or pour yourself a glass of (freshly squeezed) orange/grapefruit juice that will accompany and compliment your perfect new little brunch.

Enjoy your succulent new BrunchPot and stay tuned for more on!

This article first appeared on Monday the 4th of August 2014 on


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