Trinxat
Cabbage and potato mashed and fried with bacon.
Ingredients
- 800 g Cabbage
- 800 g Potatoes
- 200 g Bacon
- 6 cloves Garlic
- 4 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Black pepper
Method
- Boil together — Cook the cabbage and potatoes in the same salted water until both are very soft, about 25 minutes.
- Drain well — Drain thoroughly and let the steam escape — wet trinxat will not crisp.
- Mash — Crush together roughly with a fork, not smooth.
- Fry the bacon — Cook the bacon and garlic in oil until crisp, then remove half.
- Fry the mash — Press the mixture into the pan and fry undisturbed for 8 minutes until a crust forms, then flip.
- Trinxat is ready — Top with the reserved bacon and serve hot.