Irish cuisine a low starch content. Many elements of Irish cuisine were lost or abandoned during that time, with the loss being particularly acute between the Great Famine of the mid 19th century and the mid 20th century. By the 21st century, much of Irish cuisine was being revived. Representative traditional Irish dishes include Irish stew (made with lamb, mutton, or goat), bacon and cabbage (with potatoes), boxty (potato pancake), coddle (sausage, bacon, and potato), colcannon (mashed potato, kale or cabbage, and butter), and, in Ulster, the soda farl. Modern Irish Food still uses these traditional ingredients but they are now being
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