Potatoe ash Or we say Tatta Ash


    This is a hot pot we have it in winter, and we have it as a Traditional meal on New Years Eve with brown sauce and beetroot, after we let the New year in. I have been cooking this for 45 years. we used to have it every Monday when I was young, because we used the meat that was left over from our Sunday dinner, mostly it was Lamb or beef, but these days people use corned beef from a tin, and it is still nice


    Lancashire, England, UK
    17 people made this


    • 1lb Lamb or beef in chunks or left over meat from your sunday roast
    • 1 large onion
    • 3 carrots
    • 7lb potatoes
    • 3 oxos
    • gravey browning(or gravey granules)


    1. peel and chop potatoes into small pieces about 1 inch square
    2. peel and chop onion into small pieces
    3. peel and chop carrots
    4. add all ingredients to large pan cover with water
    5. add oxo
    6. boil for 5 minutes then turn down the heat to simmer for 1/2 hours till meat is soft and potatoes are soft .if you need it browner add browning or granules half way through cooking, add salt and pepper to your taste.


    To make thicker turn heat off then re heat later, it taste better thicker. anything over makes nice meat and potato pies. just put pastry base and fill with ash then put top on and bake for 20 minutes till brown. these can be frozen. Your Sunday joint can last 3 days.

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    if you want to add a short crust on top, put some ash in a dish cover with short crust pastry and bake in oven till golden it is great.  -  01 Nov 2013

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