Trinxat (Potato, Cabbage and Bacon Hash)

Name: Trinxat (Potato, Cabbage and Bacon Hash)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Andorra
Ingredients: ½ cabbage; 2 russet potatoes; 4 bacon; 2 cloves garlic; 1 tbsp parsley; To taste salt; To taste pepper

An Andorra dinner made with pork. Ready in about 55 minutes. Difficulty: medium.

15 minPrep (about)
40 minCook (about)
55 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredient

3 bacon

Fresh & other

⅓ cabbage
2 russet potatoes
2 cloves garlic

Spices & seasonings (3): parsley, salt, pepper

2 ¼ tsp parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
To taste salt
To taste pepper

How to make it

Steps in our own plain words.

Bring salted water to boil in a big pot.
Add in the cabbage and potatoes.
Cook until soft about 30-40 minutes.
Wait until soft.
Drain, very well.
Return the vegetables to the pot.
Turn on the burner to low.
Let steam.
While that cooks, heat up your bacon, reserving your fat for frying the hash.
Chop up the bacon, into small pieces.
Mash your potatoes and cabbage with a potato masher.
Add in the minced garlic.
Add in salt and pepper to taste.
Press the hash mix into the form with bacon on top using a form for individual servings.
Fry in the reserved bacon fat till golden.
Flip over.
Repeat on the other side.
Remove form.
Top with chopped parsley.
If you want.
Do it to make one big hash, use a pan, pressing the hash into the pan with the bacon pieces and reserved fat.
Flip over when golden.
Cut into servings.
Top with chopped parsley.