Tatws Pum Munud
A comforting Welsh one-pot stew of thinly sliced potatoes, savoury bacon, carrots, and sweet onions gently simmered in rich stock.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Large heavy-based frying pan with lid
- •Chef's knife
- •Chopping board
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 17 g
- carbs
- 42 g
- fibre
- 5 g
- protein
- 16 g
- calories
- 380 kcal
Instructions
- 1
Melt the butter in a wide, heavy-based pan over a medium hob flame.
- 2
Add the sliced bacon and fry until lightly browned and fragrant.
- 3
Scatter the sliced onions and carrots evenly over the browned bacon.
- 4
Layer half of the sliced potatoes across the vegetables.
- 5
Sprinkle with thyme, salt, and freshly ground coarse black pepper.
- 6
Arrange the remaining potato slices neatly over the top layer.
- 7
Pour the hot beef stock gently around the edges of the pan.
- 8
Cover with a tight-fitting lid and bring the liquid to a simmer.
- 9
Cook gently for 25 minutes until the potatoes are tender when pierced.
- 10
Remove the lid and scatter freshly chopped parsley over the hot potatoes before serving.
Chef's tips
Slice the potatoes evenly so they cook at the same rate. Keep the lid on tightly during cooking to trap the steam, which softens the top potato layer without drying it out. If the stock reduces too quickly, add a splash of boiling water from the kettle.
Ingredient substitutions
- smoked streaky bacon → cooked ham or corned beef added in the final 10 minutes of cooking
- beef stock → rich vegetable stock or chicken stock
Storage
Store leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a covered pan over low heat on the hob with a splash of water until piping hot.
Common mistakes to avoid
- •Slicing the potatoes too thickly, which increases the cooking time significantly.
- •Adding too much liquid, turning a thick, layered braise into a watery soup.
- •Stirring the pot while simmering, which breaks apart the neat potato layers.
Serving suggestions
Cooked Tatws Pum Munud?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Mid Wales
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
