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Hutspot with crispy bacon and egg

Why it worksHutspot is mashed roughly, so you can still see the carrot and onion. Leiden eats it every 3 October to remember the end of the Spanish siege in 1574.

Ingredients

• 1 kg potatoes
• 600 g carrots
• 300 g onions
• 4 eggs
• 150 g bacon
• 40 g butter
• 100 ml semi-skimmed milk

Method

1. Peel the potatoes. Cut the potatoes, carrots and onions into chunks. Boil them together in salted water for 20 minutes. Add four eggs for the last 9 minutes.
2. Meanwhile, chop the bacon and fry it in a dry frying pan on medium heat for 6 minutes, until crispy.
3. Lift out the eggs and cool them under the cold tap. Drain the vegetables very well.
4. Mash the vegetables roughly with the butter and milk and add salt and pepper. Serve with the bacon and its fat on top and a peeled egg, cut in half.

A portion: about 590 kcal · 19 g protein · 61 g carbs · 28 g fat