This dish was popular in West Wales in the mid nineteenth century. Traditionally the potatoes were eaten mashed with some of the liquid leaving the meat to be eat the next day with more boiled potatoes.
one and a half pounds potatoes
half a pound of onions
one pound bacon rashers or ham
salt and pepper
Prepare the potatoes and onions by slicing and putting in salted water
Bring to the boil before adding the slices of bacon or piece of ham