Tatws Pum Munud

Instructions

1. Prepare the base
   Heat the butter and oil in a large, heavy-bottomed pan over medium heat. Add the onions and cook for 5 minutes until soft and translucent but not browned.
2. Add the bacon
   Add the diced bacon to the pan and cook for 3-4 minutes until it begins to crisp and release its fat. If using leek, add it now and cook for 2 minutes.
3. Layer the potatoes
   Add the sliced potatoes to the pan, stirring gently to coat them in the fat. Add the thyme and bay leaves, then season with salt and pepper.
4. Add the stock
   Pour the hot stock over the potatoes. It should come about halfway up the potatoes. Bring to a simmer, then reduce the heat to low.
5. Cover and cook
   Cover the pan with a tight-fitting lid and cook for 15-20 minutes, or until the potatoes are tender when pierced with a knife. Shake the pan occasionally to prevent sticking, but try not to stir too much as this will break up the potatoes.
6. Serve the dish
   Remove the bay leaves. Taste and adjust seasoning if necessary. Sprinkle with fresh parsley and serve hot, straight from the pan.