Trinxat (Potato, Cabbage and Bacon Hash)

Pork · world favourite.

Ingredients

• 1/2 Cabbage
• 2 medium Russet Potato
• 4 Chopped Bacon
• 2 cloves minced Garlic
• 1 tablespoon Parsley
• To taste Salt
• To taste Pepper

Method

1. Bring to a boil — Bring salted water to boil in a large pot. Add in the cabbage and potatoes, cook until tender about 30-40 minutes
2. Drain — When tender, drain, very well. Return the vegetables to the pot and turn on the burner to low. Let steam
3. Fry — Meanwhile cook up the bacon, reserving the fat for frying the hash.
4. Prep and chop — Chop up the bacon, into small pieces. Mash the potatoes and cabbage with a potato masher and add in the minced garlic.
5. Fry — Add in salt and pepper to taste. Using a form for individual servings, press the hash mixture into the form with bacon on top, fry in the reserved bacon fat until golden brown, flip over and repeat on the other side.
6. Prep and chop — Remove form and garnish with chopped parsley.
7. Serve — If you want to make one big hash, just use a skillet, pressing the hash into the skillet with the bacon pieces and reserved fat, then flip over once golden brown.
8. Prep and chop — Cut into servings. Garnish with chopped parsley.

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