Ireland eat of potatoes a week. Consequently, dishes that are considered as national dishes represent a fundamental unsophistication to cooking, such as the Irish stew, bacon and cabbage, boxty, a type of potato pancake, or colcannon, a dish of mashed potatoes and kale or cabbage. Since the last quarter of the 20th century, with a re-emergence of wealth in Ireland, a "New Irish Cuisine" based on traditional ingredients incorporating international influences has emerged. This cuisine is based on fresh vegetables, fish (especially salmon, trout, oysters, mussels and other shellfish), as well as traditional soda breads and the wide range of hand-made
Hutspot include "boerenkool" ("farmers' cabbage" or kale), "andijvie" (endive), "spruitjes" (brussels sprouts) and/or "zuurkool" ("sauerkraut"), generally with some "rookworst" (smoked sausage) or smoked bacon. The chunky texture of the dish distinguishes it from other more smoothly pureed potato-based dishes. More a hearty meal than a side dish, "hutspot" is very popular during the long Dutch winter. The Swedish dish "" – "root mash" – is similar, save for the onions which are substituted with swede ("kålrot"). Despite the similar name, it is a distinct dish from the Flemish hutsepot, a meat stew with unmashed vegetables. Hutspot Hutspot (Dutch), hochepot (French), or