I have visited Wales several times in the past, but I had never heard of a traditional Welsh recipe, Tatws Pum Munud, until I stumbled upon it recently while looking for something else. 'Tatws Pum Munud' means 'five-minute potatoes' in English, which is right up my street for something hot and delicious on a chilly Andalucían night.

The name "five-minute potatoes" likely refers to the dish's simplicity and the quick cooking time, because it takes much longer than five minutes. Obviously.

As a stew, Tatws Pum Munud is distinctive because all the main ingredients are sliced to lie flat rather than being chopped or diced. This gives the dish its unique texture and presentation. Traditionally, it’s cooked in a large frying pan on the hob and served on a plate rather than in a bowl. The typical vegetables include potatoes, onions, carrots (sliced lengthwise), and peas. While smoked bacon is the most common meat used, minced beef is sometimes substituted for a variation.

Bacon and pancetta both come from pork, but I prefer pancetta over shite Spanish bacon. Pancetta is similar to Italian pancetta, and I can buy it here raw or cooked. I usually buy it raw. Pancetta is often served as a tapa.

Here's my version of this traditional Welsh recipe: Tatws Pum Munud for one person.

Traditional Welsh Recipe: Tatws Pum Munud for One

Ingredients for This Traditional Welsh Recipe

Ingredients (serves 1):

- 1 medium potato, peeled and thinly sliced

- 1 small onion, finely sliced

- 1 carrot, sliced lengthwise

- Vegetables of choice, sliced lengthwise

- 1 slice panceta, chopped

- 150ml homemade chicken stock

- Drizzle of oil

- A pinch of thyme leaves, chopped

- Ground celery seeds and freshly ground black pepper, to taste

How to Cook This Classic Welsh Potato Dish

Thinly slice the potato and onion to ensure they cook quickly and evenly. Chop the bacon or panceta into small pieces.

Heat the butter or oil in a small frying pan over a medium heat. Add the bacon or panceta and fry until it starts to crisp. Stir in the onion and cook gently until it softens and turns golden.

Spread the potato and carrot slices evenly over the bacon or panceta and onion. Season lightly with ground celery seeds and pepper.

Add just enough stock to cover the potatoes. Bring to a gentle simmer, then reduce the heat to low.

Cover the pan with a lid or foil and allow the dish to simmer for about 25 minutes. Stir occasionally to ensure the potatoes don’t stick to the bottom. The potatoes should be tender, and the stock slightly reduced to form a light broth.

Five to 10 minutes before the end of cooking time, throw in the sliced vegetables. Mine included green pepper, leek, courgette and green beans.

When cooked to your satisfaction, spoon into a bowl or onto a plate and garnish with thyme leaves. Serve on its own or with a slice of crusty bread for a simple, comforting meal.

This traditional Welsh recipe is perfect for cold evenings when you want something warming and substantial without much fuss.

My Take on the Traditional Welsh Recipe

Not in keeping with this traditional Welsh recipe but I admit to adding Worcestershire sauce and a splodge of tomato purée to my version.

Tatws Pum Munud, it similar to Dublin Coddle and Lancashire
Hotpot. More or less, just change the meat content. Oh, and it's cooked in a frying pan on the hob, so not quite coddle or hotpot.

Tatws Pum Munud — a traditional Welsh recipe and classic potato dish that's simple, warming, and perfect for one.

This recipe is part of the Potato Hub — a complete collection of potato recipes from The Flexible Chef. Explore the full collection.
Wonky photos, proper spuds, genuine adventures – The Flexible Chef