Tatws Pum Munud — The Five-Minute Potato Wonder

Tatws Pum Munud (pronounced tat-oos pim min-id) translates as “five-minute potatoes” — though that name refers more to the quick prep than actual cooking time! 

This beloved dish is a one-pan Welsh classic: hearty, humble, and bursting with savoury simplicity.

Perfect for a busy weeknight or a nostalgic Sunday supper, Tatws Pum Munud is a beautifully economical meal that’s packed with flavour and tradition.

The Essence of Welsh Home Cooking

This dish exemplifies the Welsh genius for making the most of modest ingredients. Thinly sliced potatoes are layered in a pan with onions, carrots, and back bacon or gammon. Everything simmers together in a light stock until the potatoes are tender and the flavours meld into pure comfort food.

Unlike a stew, where ingredients are chunked and slow-cooked, Tatws Pum Munud relies on thin slicing and a shallow frying method — making it more like a hotpot or hash in texture.

Why It’s Still a Family Favourite

One-pan simplicity

Quick to prepare

Cheap and filling

Customisable with whatever vegetables or meat you have on hand

Many Welsh homes pass this recipe down through generations, with slight tweaks — swapping leeks for onions, adding a splash of Worcestershire sauce, or topping with cheese.

Regional Variations

North Wales (Denbighshire, Gwynedd)

Uses thick-cut bacon rashers or cured pork belly

Often includes sliced leeks and carrots

South Wales (Carmarthenshire, Rhondda)

May include tinned tomatoes or baked beans

Served with crusty bread or buttered rolls

Modern Adaptations

Add vegetarian sausage or mushrooms

Finish under the grill with grated cheese

Traditional Recipe: Tatws Pum Munud

Ingredients:

500g potatoes, peeled and thinly sliced

1 large onion, thinly sliced

2 carrots, peeled and sliced into thin rounds

4 rashers back bacon or gammon, chopped

500ml light chicken or vegetable stock

Salt and pepper to taste

1 tbsp oil or butter

Method:

Heat the oil in a wide frying pan or shallow casserole dish.

Add the bacon and fry until starting to brown. Remove and set aside.

Add onions and carrots to the pan, frying gently until softened.

Layer in the sliced potatoes and return the bacon to the pan.

Pour over the stock, season well, and cover with a lid.

Simmer gently for 30–40 minutes until potatoes are tender and most of the liquid is absorbed.

Serve hot with crusty bread and, optionally, a dollop of brown sauce or buttered greens.

A Dish That Feeds the Soul

Tatws Pum Munud isn’t flashy — and that’s exactly the point. It’s honest food, grounded in history, and capable of feeding a family with little fuss. Whether served as a quick supper or a rainy-day comfort dish, it delivers warmth and satisfaction every time.

My wife cooks her family's traditional take on this. Her family is from Mid Wales.

Coming next: Welsh Lamb Cawl with Minted Dumplings — A Mountain Feast