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.
- 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
- Season with salt and pepper to taste
- Cover and simmer for one and a half to two hours
- Drain and serve hot or cold