Ingredients

• potatoes
• bacon rashers
• onions or chives
• a little water

Method

• Place three or four bacon rashers in a saucepan, cover with alternate layers of potatoes and sliced onions and finally place bacon rashers on top.
• Simmer slowly in a little water until the potatoes have finally absorbed the water and have subsequently browned in the bacon fat.

Pren-gwyn, Cardiganshire.
This meal was cooked without much supervision in a ffwrn fach (pot oven), suspended over an open fire. Hence tato rhost a llaeth enwyn (tato rhost and buttermilk) was a meal popularly served on the farms on churning day.
Tato pobi was the name given to this dish in another part of Cardiganshire, e.g. Cellan, Cardiganshire.
Cig ar wyneb tato. This meal resembles tato rhost but is prepared in a slightly different way:
Par-boil the potatoes in a heavy saucepan and then cover with bacon rashers. Finally, top with a thick layer of chopped onions or chives. Cover with a closely fitting lid and continue cooking in very little water for about half an hour. The bacon fat will seep through and brown the potatoes at the bottom of the pan.
Crug-y-bar, Carmarthenshire.