Trinxat (Potato, Cabbage and Bacon Hash)

Ingredients

• 1/2cabbage, roughly chopped
• 2russet potatoes, medium, peeled and chopped
• 4bacon, rashers, chopped; reserve rendered fat for frying
• 2 clovegarlic, minced
• 1 tbspparsley, chopped, to garnish
• salt, to taste
• black pepper, to taste

Method

1. 1

   Bring a large pot of salted water to the boil. Add the cabbage and potatoes and cook for 30–40 minutes until very tender. Drain thoroughly and let the vegetables steam dry over low heat.

2. 2

   Meanwhile, fry the bacon in a separate skillet until crisp, reserving the rendered fat. Chop the cooked bacon into small pieces.

3. 3

   Mash the drained cabbage and potato together with a potato masher and mix in the minced garlic. Season well with salt and pepper.

4. 4

   Heat the reserved bacon fat in a skillet. For individual servings, press the hash into a round form with bacon pieces on top and fry until golden brown, then flip and fry the other side. For one large hash, press the mixture into a skillet, fry until golden brown and flip.

5. 5

   Garnish with chopped parsley and serve hot.