Trinxat (Potato, Cabbage and Bacon Hash)
Trinxat transforms humble root vegetables into something worthy of its own plate. This Catalan hash showcases a straightforward technique: crisp the potatoes and cabbage in bacon fat until they develop golden edges, then finish with garlic and parsley. The magic lies in the contrast between tender interiors and crackling exteriors, a textural play that makes simple ingredients feel substantial. Worth making when you want honest food that doesn't apologize.
Instructions
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.
Garnish with chopped parsley..
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