Andorran Trinxat (potatoes, cabbage, and bacon)

Serves 4

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

Ingredients:

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

Method:

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.

Trinxat

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

• CourseSides & Salads
• Lifestyle5-ingredients or less, Gluten-Free
• Food TypePotatoes, Sasha's Favorite Recipes, Vegetables

Servings	Prep Time
4 people	10 minutes

Cook Time

30 minutes

Servings Prep Time 4 people 10 minutes

Cook Time 30 minutes

Trinxat Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Trinxat is an Andorran speciality. Potatoes, cabbage, and bacon get fried together in a hash “pancake.” Garnish with minced parsley. Yum! CourseSides & Salads Lifestyle5-ingredients or less, Gluten-Free Food TypePotatoes, Sasha's Favorite Recipes, Vegetables Servings Prep Time 4 people 10 minutes Cook Time 30 minutes Servings Prep Time 4 people 10 minutes Cook Time 30 minutes

Ingredients

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

Servings: people

Units:MetricUS Imperial

Instructions

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 (preferably nonstick), 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.