Tatws Pum Munud (Welsh Potato and Bacon Stew)
A thrifty Welsh one-pan supper of potatoes, onion and bacon gently simmered in stock. Quick to put together and cheap to make.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 15 min
- Cook
- 40 min to 50 min
- Total
- 55 min to 1 hr 5 min
- Makes
- 4 servings
- Difficulty
- Easy
- Course
- Main
- Cuisine
- Welsh
Tatws pum munud is usually translated as "five-minute potatoes". The name is often explained by how quickly it comes together, not how long it cooks: slices of potato, onion and bacon simmer in a little stock until soft and savoury.
It is the kind of dish made with whatever is in the larder, so treat the carrots and peas as optional.
Ingredients
Cups use the King Arthur Baking ingredient weight chart. Weighing is more accurate.
- 200 g smoked bacon, rashers cut into strips, or lardons
- 1 tbsp oil or butter
- 2 onions, sliced
- 1 kg potatoes, peeled and cut into 1 cm slices
- 2 carrots, sliced, optional
- 500 ml vegetable or chicken stock
- 100 g frozen peas, optional
- freshly ground black pepper
- a handful of chopped parsley
Equipment
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- Large heavy casseroleHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Chef's knifeHow to chooseShop on Amazon(affiliate link, opens in a new tab)
Method
- 1
Fry the bacon in the oil in a large, wide pan with a lid over a medium heat for 5 minutes, until the fat runs and it starts to colour.
- 2
Add the onions and cook for 5 minutes until softened.
- 3
Layer the potatoes and carrots on top, season with pepper (the bacon adds plenty of salt) and pour over the stock. It should come about halfway up the potatoes.
- 4
Cover and simmer gently for 30–40 minutes, until the potatoes are tender and some have broken down to thicken the liquid. Add the peas for the last 5 minutes.
- 5
Taste, add salt only if needed, scatter with parsley and serve in bowls.
Tips
Serve with buttered bread. A heavy casserole dish or deep frying pan with a lid is ideal. For another Welsh one-pot, try cawl.
Storage and leftovers
Leftovers: Cool leftovers and put them in the fridge within 1 to 2 hours of cooking. Eat them within 48 hours, or freeze them. Reheat until steaming hot all the way through, and only once (Food Standards Agency advice, see Sources).
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Potatoes falling apart | Floury potatoes or boiled too hard | Use a waxy or all-purpose potato and keep it to a gentle simmer |
| Too salty | Salty bacon and stock | Use low-salt stock and season only at the end |
| Dried out | Heat too high or lid not tight | Add a splash of hot water and lower the heat |
Frequently asked questions
What does tatws pum munud mean?
It is Welsh for "five-minute potatoes". The name is usually explained as referring to how quickly it is prepared rather than how long it cooks.
Can I make it vegetarian?
Leave out the bacon, fry the onions in butter, use vegetable stock and add a pinch of smoked paprika for a smoky flavour.
Can I reheat tatws pum munud?
Yes. Cool it, refrigerate within 2 hours and reheat once, until steaming hot. Add a splash of water as it thickens on standing.
Sources
- How to chill, freeze and defrost food safely, Food Standards Agency (GOV.UK), 18 December 2017. Checked 17 October 2026.
Guides for this recipe
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Card photos: A traditional black cast-iron kitchen range, Wehha via Wikimedia Commons, CC BY-SA 3.0, cropped; A chef's knife with a wooden handle, Frank Schulenburg via Wikimedia Commons, CC BY-SA 4.0, cropped; An enamelled casserole dish on a hob, Kerri9494 via Wikimedia Commons, CC BY-SA 4.0, cropped; Kitchen knives held on a wall-mounted magnetic strip, Phil! Gold from Pikesville, MD, USA via Wikimedia Commons, CC BY-SA 2.0, cropped; A loaf of bara brith on a festive table, James Petts from London, England via Wikimedia Commons, CC BY-SA 2.0, cropped; A round of bara planc, Welsh bakestone bread, split and spread with butter and jam, Bake Across Europe via Wikimedia Commons, CC BY-SA 4.0, cropped; A bowl of meaty Welsh cawl with bread, Worm That Turned via Wikimedia Commons, CC BY-SA 4.0, cropped. All credits: image credits.