Trinxat (Cabbage and Potato with Bacon) (Trinxat)
The Quirky Foodster Team
Ingredients
- Potatoes, peeled and cubed — 500 g (3 1/2 cups)
- Green cabbage, shredded — 400 g (5 cups)
- Bacon, diced — 100 g (3.5 oz)
- Garlic, sliced — 10 g (2 cloves)
- Olive oil — 30 ml (2 tbsp)
- Salt — 6 g (1 tsp)
Method
- Boil the potatoes and cabbage together in salted water until both are very tender, about 20 minutes; drain well.
- Mash the potatoes and cabbage together roughly, leaving some texture.
- Fry the bacon and garlic in olive oil in a pan until the bacon is crisp; remove and set aside, reserving the fat in the pan.
- Add the mashed potato and cabbage to the pan and press down firmly into a flat cake.
- Cook over medium heat, without stirring, until a golden crust forms on the bottom, about 8-10 minutes.
- Flip in sections, top with the crisped bacon and garlic, and serve hot.
Introduction: Mashed cabbage and potato pan-fried with crisp bacon until golden underneath, a comforting mountain classic.
Cultural Background: Trinxat is a staple of the Pyrenean valleys shared between Andorra and neighbouring Catalonia, traditionally made to use up simple, hearty winter vegetables.
Tips: Drain the boiled vegetables thoroughly, or the mixture will be too wet to form a good crust. Let the base cook undisturbed to develop a proper golden crust before flipping.
Variations: Top with a fried egg for a heartier lunch. Use pancetta instead of bacon for a slightly different flavour.
Vegetarian/Vegan: For a vegetarian version, omit the bacon and finish with a drizzle of good olive oil instead.
Serving Suggestions: Serve hot as a simple, filling lunch, ideally with crusty bread.
Storage: Refrigerate for up to 3 days.
Reheating: Reheat in a pan over medium heat to help re-crisp the base; avoid microwaving.
Nutrition: 320 kcal | Protein 11g | Carbs 32g | Fat 18g
FAQs:
Q: Can this be made without bacon?
A: Yes, a vegetarian version using just olive oil and garlic is a common alternative.
Q: Why won’t my trinxat crisp up?
A: This usually means there’s too much moisture left in the vegetables — drain and even pat them dry before pan-frying.
- Potatoes, peeled and cubed — 500 g (3 1/2 cups)
- Green cabbage, shredded — 400 g (5 cups)
- Bacon, diced — 100 g (3.5 oz)
- Garlic, sliced — 10 g (2 cloves)
- Olive oil — 30 ml (2 tbsp)
- Salt — 6 g (1 tsp)
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