Recipe: Trinxat

Andorran Trinxat (potatoes, cabbage, and bacon)

Serves 4

Trinxat is an Andorran speciality. Potatoes, cabbage, and bacon get fried together in a hash “pancake.” Garnish with minced parsley. Yum!


1 green cabbage, cored and quartered
1 lb potatoes, peeled and quartered (about 3 medium)
3 strips bacon, diced
4 cloves garlic, minced
2 Tbsp minced fresh parsley
olive oil
salt, pepper


1. In a large pot filled with salted water, boil potatoes and cabbage until tender. Drain thoroughly. Return vegetables to pot over low heat and let steam dry some more. Roughly mash the cabbage and potatoes with minced garlic.

2. In a large skillet, cook bacon over medium until crispy.

3. Increase heat to medium high. Add potatoes and cabbage on top of bacon. Press into the pan to make a flat cake. Cook until bottom is golden brown. Pass under broiler until  top is hot and slightly golden.

4. Turn over onto serving platter, bacon side up.

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  1. Mmmm … I have never heard of this but it looks delicious!

  2. aunty eileen says:

    I can’t wait to try this recipe. I mix spinach with mashed potatoes but never thought to mash cabbage with the potato. What size cabbage did you use? Should I use the same amount of potato and cabbage?

    • I used an average cabbbage. It worked out to be a bit more cabbage than potato, but there’s flexibility – this is one of those “use what you have” dishes :)

  3. Same ingredients as colcannon…different technique. Interesting. Will try this week-end

  4. Well, I’m up to Andorra on this alphabetical culinary journey, and tonight was another big success. I cooked this dish (Trinxat) as well as the Gypsy’s Arm dessert (I’ll post the results on that recipe).

    Given that this was basically potatoes cabbage and bacon, I wasn’t expecting too much, but this turned out to be very tastey. My teenage son said “Nvoo meed doo srake nis gen!” ..which translates into “You need to make this again!” for those who speak without a mouth full of Trinxat. My family loved it and my wife has already called dibs on the leftovers.

    I emailed Sahsa before taking this one on, and she gave me the key advice. “Season this dish well”. I ground a good bit of black pepper into the pot along with a decent amount of salt. And she was right; there was a slight sticking problem when I turned the dish over onto a plate, but not too bad.

    So the funny part was when I was trying to “core” the cabbage the same way I core lettuce… by banging it on the counter. I smacked the head of cabbage several times with all my might, but the cabbage remained unscathed. I kept trying until I almost cracked the countertop …they should really make bullet-proof vests out of that stuff!

    Then I went online and found the proper method. Quarter first, then gently cut with a knife. Oh well, the house might be knocked a bit off its foundation but the cabbage got cored in the end.

    Thanks again Sahsa for guiding us on this trip… on to Angola next!


  1. […] at my poor beat up stove. I love it! This is trinxat. It’s a potato and cabbage pancake, recipe here. There’s not a lot of truly Andorran dishes but this is the one everyone talks about. I found […]

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