I'll make a comment on the Dutch examples.
The Uitsmijter is also commonly found with the ham and cheese baked with the egg, and may alternately be called the way it is because it's something you can have the kitchen cook quickly at any point.
The Kapsalon was designed by the proprietor of a barbershop (hence the name) who wanted something hearty to eat after a day of work and swung by his cafeteria. Although the 'fries, meat, cheese, vegetables' layering is common, there's considerable variation when it comes to the vegetables these days.
Stamppot is usually made with potatoes, but historically it has also been made with parsnip. And when Leiden celebrates the Relief of Leiden it's traditionally still served in that manner. Although it's something that's usually eaten in winter, it's a rather hearty dish, the basic structure is potatoes, vegetables and porc products, usually bacon and smoked sausage.
The Uitsmijter is also commonly found with the ham and cheese baked with the egg, and may alternately be called the way it is because it's something you can have the kitchen cook quickly at any point.
The Kapsalon was designed by the proprietor of a barbershop (hence the name) who wanted something hearty to eat after a day of work and swung by his cafeteria. Although the 'fries, meat, cheese, vegetables' layering is common, there's considerable variation when it comes to the vegetables these days.
Stamppot is usually made with potatoes, but historically it has also been made with parsnip. And when Leiden celebrates the Relief of Leiden it's traditionally still served in that manner. Although it's something that's usually eaten in winter, it's a rather hearty dish, the basic structure is potatoes, vegetables and porc products, usually bacon and smoked sausage.