I figured it's time to share some of my heritage, and since I made this last night (and came out pretty good!), here's a recipe for Hutspot, which really doesn't have a literal translation, but it's a hearty winter stew, very healthy, and tasty!

Ingredients:

1 lb potatoes (russet or so)

1 lb large carrots

1 onion

2 pork chops (boneless or bone in)

salt

pepper

1 can dark red kidney beans (optional)

smoked sausage (optional)

Directions:

Peel potatoes and carrots

Cut potatoes and carrots into small cubes

Chop onion

Sautee onions in oil/butter for 2 minutes, stirring occasionally. When done, put aside.

Boil porkchops in water with salt and 4 peppercorns or ground pepper (to taste) for 20 minutes or until done (not pink on the inside). When done, remove from water, and cut into 1/2 inch cubes.

Boil potatoes and carrots in enough water to cover them in a large pot, add salt  to water for 20 minutes, until fork tender.

Drain potatoes and carrots, add onions and pork cubes to pot and mash until the potatoes and carrots have a smooth, but firm consistency (some lumpiness is ok, but chunkiness is not). If you put a wooden spoon in it at an angle, it should stay that way.

Optionally, you can prepare a can of dark red kidney beans according to the directions and add to stew.

Heat smoked sausage (optional) according to directions and serve with stew.

If you have beef gravy, put some stew on a plate, create a dent using a spoon, and serve gravy in dent. It's tradition :-/

For extra goodness, if you have leftovers, put some butter in a skillet, and heat the leftover stew that way, a bit of a crust will form which is extra tasty.