Dutch Potpourri: Mishmash Hutspot with hachee

As part of our mission to find the world’s tastiest food we have arrived in Holland to enjoy a Dutch Potpourri… For the main we have Mishmash Hutspot with hachee – serves four people…

Recipe info

  • Serves: 4
  • Tip: If you start with the stew the day before serving the flavours will have time to develop fully...

    Wine recommendation: a fruity red wine...



  • 1 kg potatoes, peeled
  • 600 g winter carrots, peeled
  • 300 g onions, cleaned
  • Milk
  • Butter


  • 1 kg stewing beef of chopped rib of beef
  • 500 g onions, chopped
  • 100 cc vinegar
  • 1.5 tbs sugar
  • 2 pieces of large bay leaf, dried
  • 5 cloves
  • 1 tbs butter
  • 500 cc beef broth
  • Seasoning

Up Next: Semolina!


  1. Brown the beef in the hot butter, add the onions and season. When the onions are golden, quench with the vinegar.
  2. Now add the bay leaves and the cloves and the broth until the beef is completely covered.
  3. Bring to the boil and let it simmer for 2-3 hours. Then leave it to stand until the next day!
  4. Cut the potatoes in equal pieces and put them in a large pan. Add water until the potatoes are completely under the water. Cut the carrots into small pieces and lay them on top of the potatoes.
  5. Peel and roughly chop the onions and lay them on top of the carrots. Bring to a boil, without stirring, then put a lid on and lower the heat and boil till everything is done.
  6. When done drain the excess water. Mash everything up with a masher and while doing so add milk and a lump of butter until it looks creamy. Season with slat and pepper to your taste. Remove the bay leaves from the stew and serve with the mash!

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