Potato ash, or as we say tatta ash

    2 hours 15 min

    This is a hot pot we also call 'Tatta ash'. We have it as a traditional meal on New Year's Eve with brown sauce and beetroot. I have been cooking this for 45 years, we used to have it every Monday when I was young, it was made with 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.


    Lancashire, England, UK
    194 people made this

    Serves: 8 

    • 3.5kg (7 lb) potatoes
    • 500g (1 lb) lamb or beef chunks, or leftover meat from your Sunday roast
    • 1 large onion
    • 3 carrots
    • 3 beef stock cubes
    • gravy browning or gravy granules
    • salt and pepper

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. Peel and cut potatoes into 2.5cm (1 in) squares. Peel and finely chop the onion. Peel and chop the carrots.
    2. Add all ingredients to large pan and cover with water. Add the beef stock cubes.
    3. Bring to the boil and cook for 5 minutes, then turn down the heat and simmer till meat is soft and potatoes are soft, about 1 to 2 hours. Halfway through cooking add gravy browning or granules to taste and season with salt and pepper.


    To thicken the sauce turn off heat and reheat the dish later, it tastes better with a thicker sauce.
    Leftovers make nice meat and potato pies. Just place the pastry base in a tin and fill with the hash, then put a pastry lid on top and bake till brown in a hot oven, about 20 minutes. These pies can be frozen.

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    Reviews in English (1)


    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