Bubble and squeak is a British dish made from cooked potatoes and cabbage, mixed together and fried. The food writer Howard Hillman classes it as one of the "great peasant dishes of the world". The dish has been known since at least the 18th century, and in its early versions it contained cooked beef; by the mid-20th century the two vegetables had become the principal ingredients.
Goulash is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.
Potato pancakes are shallow-fried pancakes of grated or ground potato, matzo meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasonings. They may be topped with a variety of condiments, ranging from the savory, to the sweet, or they may be served plain. The dish is sometimes made from mashed potatoes to make pancake-shaped croquettes. Some variations are made with sweet potatoes.
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China.
Hash is a dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning 'to chop'. It originated as a way to use up leftovers. In the U.S. by the 1860s, a cheap restaurant was called a "hash house" or "hashery."
A latke is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah. Latkes can be made with ingredients other than potatoes such as cheese, onion, carrot, and zucchini.
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
Hutspot (Dutch), hochepot (French), or hotchpotch (English), is a dish of boiled and mashed potatoes, carrots, and onions with a long history in traditional Dutch cuisine. Hutspot is also found in the Indonesian cuisine due to their colonial ties.
Stamppot is a traditional Dutch dish made from a combination of potatoes mashed with one or several vegetables and typically garnished with sausages.
Champ is an Irish dish of mashed potatoes with scallions, butter and milk.
Panackelty is a beef or lamb casserole traditional throughout the northeast of England, associated in particular with Sunderland and the wider County Durham.such as Hartlepool. It consists of meat, mainly corned beef, and root vegetables, mainly potatoes, onions and carrots, all left to bake throughout the day in an oven pot on low heat, or cooked slowly on a low heat in a pan. Its name derives from the fact that it is cooked in a pan. The dish exists in a number of local variations that differ in name, meat and vegetable content. This dish is also referred to as tatey pot or corned beef and tatey pot.
Bermudian cuisine reflects a rich and diverse history and heritage blending British and Portuguese cuisine with preparations of local seafood species, particularly wahoo and rockfish. Traditional dishes include codfish and potatoes served either with an add on of hard boiled egg and butter or olive oil sauce with a banana or in the Portuguese style with tomato-onion sauce, peas and rice. Hoppin' John, pawpaw casserole and fish chowder are also specialties of Bermuda. As most ingredients used in Bermuda's cuisine are imported, local dishes are offered with a global blend, with fish as the major ingredient, in any food eaten at any time.
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on legumes, vegetables or fish; the latter are also commonly known as fish balls.
Perkedel are vegetable fritters from Indonesian cuisine. Most common perkedel are made from mashed potatoes, yet there are other popular variations, such as perkedel jagung and perkedel tahu and perkedel ikan. It is called perkedel in much of Indonesia; However, it is called begedil in Javanese as well as Malaysia and Singapore. This could suggest that this fried dish was introduced by Javanese immigrants to Malaysia and Singapore.
Bauernfrühstück is a warm German dish made from fried potatoes, eggs, green onions, parsley, and bacon or ham. Despite its name, it is eaten not only for breakfast but also for lunch and dinner.
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname. This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish, French and British—and vice versa. Nowaday, not only Indo people consume Indo cuisine, but also Indonesians and Dutch people.
