Trinxat

Shopping list

• 800 g potatoes — peeled and quartered

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• 400 g green cabbage — shredded

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• 150 g smoked streaky bacon — diced

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• 3 clove garlic — minced

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• 2 tbsp olive oil

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• 1 tsp salt

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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 potatoes and cook for 15– 20 minutes until completely tender.

2. 2

   Meanwhile, blanch the shredded cabbage in a separate pan of boiling water for 4 minutes, then drain thoroughly and squeeze out excess moisture.

3. 3

   Drain the potatoes well and return them to the pan. Mash until smooth.

4. 4

   Fold the drained cabbage into the mashed potato along with the garlic, salt and pepper. Mix until well combined.

5. 5

   Heat a large heavy frying pan over medium heat. Add the diced bacon and cook for 5– 6 minutes, stirring occasionally, until golden and crisp. Transfer the bacon to a plate with a slotted spoon, leaving the fat in the pan.

6. 6

   Add the olive oil to the bacon fat and increase the heat to medium-high. Spread the potato-cabbage mixture evenly in the pan, pressing down gently with a spatula to form one large pancake.

7. 7

   Cook undisturbed for 6– 8 minutes until the underside is deeply golden and crisp. Carefully flip in portions or invert onto a plate and slide back into the pan. Cook the second side for another 6 minutes.

8. 8

   Scatter the crisp bacon over the top, cut into wedges and serve hot.