Trinxat — a rustic Catalan hash of potato, cabbage and bacon mashed together and fried until crisp and golden. Hearty mountain comfort food, finished with fresh parsley.
- 1/2 Cabbage
- 2 medium Russet Potato
- 4 Chopped Bacon
- 2 cloves minced Garlic
- 1 tablespoon Parsley
- To taste Salt
- To taste Pepper
Video
Preparation
- Bring salted water to the boil in a large pot.
- Add the cabbage and potatoes and cook until tender, about 30–40 minutes.
- When tender, drain very well.
- Return the vegetables to the pot, turn the burner to low, and let steam.
- Meanwhile, cook the bacon, reserving the fat for frying the hash, then chop the bacon into small pieces.
- Mash the potatoes and cabbage with a potato masher and add the minced garlic.
- Season with salt and pepper to taste.
- Using a form for individual servings, press the hash mixture into the form with bacon on top, fry in the reserved bacon fat until golden brown, then flip and repeat on the other side.
- Remove the form and garnish with chopped parsley.
- To make one big hash instead, use a skillet, pressing the hash in with the bacon and reserved fat, then flip once golden brown and cut into servings.
- Garnish with chopped parsley.
