A “hot pot” has it’s roots in England. Typically served with lamb or mutton on the bottom, a hot pot was popular during the industrial age because it could be left on the stove all day, and could feed several people for generally a small amount of money. This version does not have any meat, but you could add chicken, pork or beef to it. Bake in a deep charlotte pan to get a beautiful hot pot like the one pictured.
3 cups sliced or diced potatoes
1 medium onion, sliced
2 tbsp. fat
3 ½ cups tomatoes
1 ½ tsp. salt
Cook the potatoes and onion in the fat for 10 minutes. Add the tomatoes, salt and pepper. Cover and simmer 25 to 30 minutes, or until potatoes and tender. For variety, add a cup of cooked green beans during the last 10 minutes of cooking, or add a dash of chili powder or a few sprigs of thyme, or sprinkle with a little grated cheese, just before serving.