Dutch Beef Stamppot Hutspot
Mashed potatoes, carrots, and onions layered with browned ground beef and topped with a crispy fried onion crown. A weeknight version of the Dutch classic.
- Total time
- 28 min
- Servings
- 4
- Calories
- 542
- Protein
- 24g
Ingredients
- 1.5 lb potatoes, peeled and cut into 1-inch chunks
- 3 medium carrots, cut into 1-inch chunks
- 2 medium yellow onions, divided
- ¾ lb ground beef
- 3 tbsp butter
- ½ cup beef broth
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Boil potatoes and carrots in salted water until fork-tender, about 12 minutes. Drain and set aside.
- 2
While potatoes cook, chop 1.5 onions. Heat oil in a large skillet over medium-high and brown ground beef, breaking it with a spoon, until no pink remains, ~6 minutes.
- 3
Add chopped onions and beef broth to the beef. Simmer for 2 minutes until onions soften slightly.
- 4
Mash hot potatoes and carrots with butter and a pinch of salt until creamy but still textured. Fold into the beef mixture gently.
- 5
Slice remaining half onion into thin rings. Fry in a small skillet with oil over medium-high until golden and crispy, ~4 minutes.
- 6
Transfer stamppot to a serving bowl. Top with crispy onions and parsley. Serve hot.
Tools you’ll need
- large pot
- large skillet (12-inch)
- small skillet (8-inch)
- wooden spoon
- colander
- potato masher
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