Zuurkool Stamppot with Crisp Bacon

A tangy and comforting Dutch stamppot featuring mashed potatoes combined with savory sauerkraut, topped with crispy pan-fried bacon for added texture and flavor.

• Prep: 10 min
• Cook: 25 min
• Total: 35 min
• Servings: 1
• Cuisine: Dutch
• Difficulty: Easy
• Cost: $2.53/serving

Dietary

• Nut-Free
• Egg-Free
• High-Fiber
• Low-Sugar

Tags

• comfort food
• classic
• tangy
• savory
• boil
• fry

Ingredients

• 0.75 pound potatoes (peeled, diced)
• 6 ounce sauerkraut (rinsed, drained)
• 2 slice bacon
• 1 tablespoon butter
• 2 tablespoon milk
• 0.25 teaspoon salt
• 0.13 teaspoon black pepper
• 1 tablespoon Dijon or brown mustard (for serving)

Instructions

1. Place diced potatoes in a medium saucepan. Cover with cold water, add 1/8 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender.
2. While potatoes cook, cook bacon in a small skillet over medium heat until crisp. Remove bacon from skillet, drain on paper towels, and crumble. Reserve bacon fat in the skillet if desired for added flavor.
3. Drain the cooked potatoes thoroughly. Return potatoes to the saucepan. Add butter, milk, remaining salt, and black pepper. Mash vigorously with a potato masher until smooth.
4. Add the sauerkraut to the mashed potatoes and gently fold in until combined. Heat the Zuurkool Stamppot over low heat for a few minutes to ensure it's heated through.
5. Spoon the Zuurkool Stamppot onto a plate. Top with the crumbled bacon. Serve with mustard on the side if desired.

Notes

For less tangy sauerkraut, rinse it well under cold water before adding it to the potatoes. A small dollop of dijon or whole grain mustard pairs wonderfully with the dish.

Nutrition (per serving)

• Calories: 489
• Protein: 21.2 g
• Carbohydrates: 67.1 g
• Fat: 19.3 g
• Fiber: 10.3 g
• Sodium: 2141 mg
• Saturated Fat: 10.4 g
• Sugar: 3.8 g
• Cholesterol: 55 mg