Trinxat (Potato, Cabbage and Bacon Hash)
Trinxat — a potato, cabbage and bacon hash; a rustic pork recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Pork
Ingredients
- 0.5 pcs cabbage
- 2 pcs russet potato
- 4 g bacon
- 2 pcs garlic
- 1 g parsley
- 1 pcs to taste salt
- 1 pcs to taste pepper
Instructions
- Place a large pot of well-salted water on the stove and bring it to a rolling boil.
- Add the cabbage and potatoes to the boiling water and cook until fork-tender, about 30–40 minutes.
- Thoroughly drain the vegetables.
- Return the drained vegetables to the pot, reduce the heat to low, and allow them to steam briefly.
- While they steam, fry the bacon in a skillet until crisp, reserving the rendered bacon fat for frying the hash.
- Chop the cooked bacon into small pieces.
- Mash the potatoes and cabbage in the pot with a potato masher, then stir in the minced garlic.
- Season the mashed mixture with salt and freshly ground pepper to taste.
- For individual hashes: press the mixture into individual molds, top with the chopped bacon, and fry each in the reserved bacon fat until one side is golden; flip and cook until the other side is golden as well.
- For one large hash (optional): press the mixture into a skillet with the bacon pieces and reserved fat, brown the bottom until golden, flip and cook until heated through, then cut into servings.
- Remove the forms or transfer the hash to a serving plate and garnish with chopped parsley.