A beautiful and scrumptious side dish from Andorra
Recipe by International Cuisine on May 22, 2014
Prep time: PT10M
Cook time: PT40M
Total time: PT50M
Rating
4.75 stars (4 reviews)
Keywords
Trinxat
Ingredients
½ green cabbage (cored and quartered)
2 medium size russet potatoes (peeled and quartered)
4 strips bacon (diced)
2 cloves garlic (minced)
1 tablespoon fresh parsley (chopped finely)
Salt and black pepper to taste.
Categories
Side Dish
Cuisine
Andorra
Steps
Bring salted water to boil in a large pot.
Add in the cabbage and potatoes, cook until tender about 30-40 minutes
When tender, drain, very well.
Return the vegetables to the pot and turn on the burner to low. Let steam
Meanwhile cook up the bacon, reserving the fat for frying the hash.
Chop up the bacon, into small pieces.
Mash the potatoes and cabbage with a potato masher and add in the minced garlic.
Add in 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, flip over and repeat on the other side.
Remove form and garnish with chopped parsley.
If you want to make one big hash, just use a skillet, pressing the hash into the skillet with the bacon pieces and reserved fat, then flip over once golden brown. Cut into servings.
