Trinxat

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!
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!
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:
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.

11 Comments

  1. Pingback: Trinxat and xuixo de crema « Eat The World

  2. Pingback: Global Table Adventure: Andorran Menu - :

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