I asked Mr G what he wanted for tea last night, and instead of the usual 'anything, you choose' (I'm cooking it, bringing it to you, then washing, drying and keeping the plates after... YOU choose! 😜) he asked if I would make a pan of Tatws Pum Munud, which is a traditional Welsh dish, and the name translates to 'Five minute potatoes'. Why, is beyond me. I've never cooked it nor prepared it in five minutes. But I also don't care enough as to why it's called this, to Google it. Other UK counties have their own versions of this with different names, and everyone makes and cooks it differently. Growing up in Lancashire, Mr G's Mum would make this dish, but leave the bacon rashers whole. Some people cook it in the oven, as opposed to on the stove. Some people use stock, some just water. Old potatoes make it more of a 'hash' whereas new potatoes stay firm. This was my take on it last night.
Ingredients: (serves 4)
9 or 10 rashers of bacon, fat trimmed, and cut into pieces
3 small onions, sliced
2 large carrots, chopped
800g new potatoes, peeled and sliced about 4mm thick
380ml chicken stock
Ground black pepper
Heat a little oil in a heavy bottomed pan over a medium heat and fry off the bacon for about five minutes. Remove from the pan to a plate.
Add the onions and carrots to the pan, add most of the potatoes, followed by the bacon, and the rest of the potatoes on top. Pour over the stock, and give the pan a good shake of black pepper. Bring to the boil, then cover and simmer for about 30 minutes or until potatoes and carrots are cooked, stirring gently occasionally.
The dish shouldn't need any salt. Serve with crusty bread to mop up the 'gravy'. We like to eat this dish with baked beans.