Trinxat — Andorran Cabbage and Potato Hash

Shopping list

• 800 g floury potatoes — peeled and cut into chunks

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• 400 g Savoy cabbage — outer leaves removed, roughly chopped

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• 4 clove garlic — finely chopped

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• 150 g smoked streaky bacon or pancetta — diced

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• 3 tbsp olive oil

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• 30 g unsalted butter

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• 1 tsp salt — or to taste

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Bring a large pot of salted water to the boil. Add the potato chunks and cook for 10 minutes.

2. 2

   Add the chopped cabbage to the pot with the potatoes and cook together for another 8– 10 minutes, until both are very tender.

3. 3

   Drain the potatoes and cabbage thoroughly in a colander, then return them to the pot. Mash coarsely with a potato masher — the texture should be rustic, not smooth. Season with salt and pepper.

4. 4

   Heat 1 tablespoon of the olive oil in a large frying pan over medium heat. Add the diced bacon and fry for 5– 6 minutes until crisp and golden. Remove the bacon with a slotted spoon and set aside.

5. 5

   In the same pan (with the rendered fat), add the remaining 2 tablespoons olive oil and the butter. Heat until the butter foams.

6. 6

   Add the chopped garlic and cook for 30 seconds until fragrant, then add the mashed potato and cabbage mixture. Press it down into an even layer with a spatula.

7. 7

   Fry over medium-high heat without stirring for 6– 8 minutes, until a golden-brown crust forms on the bottom. Use a spatula to flip sections of the hash or stir gently to redistribute, then press down again and fry for another 5 minutes.

8. 8

   Stir the crispy bacon back through the trinxat. Taste and adjust seasoning.

9. 9

   Serve immediately on warm plates, optionally with a fried egg on top or alongside grilled botifarra sausage.