Name: Trinxat ( A Potato, Cabbage and Bacon Hash)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: ½ green cabbage (cored and quartered); 2 medium size russet potatoes (peeled and quartered); 4 strips bacon (diced); 2 cloves garlic (minced); 1 tablespoon fresh parsley (chopped finely); Salt and black pepper to taste.

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Trinxat is a staple Andorran side dish. Trinxat is both delicious and pretty. You can make these as individual servings or as one big hash pancake. The cabbage adds a really nice sweetness to the dish. Typically served in the cold winters, you really can’t go wrong anytime!

I just loved how these came out pressed with a flower cookie cutter and decorated with the bacon and parsley. They were the perfect side dish along side the trout cooked on slate. Andorra is such a tiny country that many people surprisingly have never even heard of. That is what I love about this culinary journey. If you would like to learn more be sure to check out “Our Journey to Andorra”.

Craving more? Be sure to join the culinary and cultural journey around the world at, Internationalcuisine.com, so you don’t miss a thing. It’s free. You can also find me on Instagram, Facebook , Pinterest and Youtube, to follow along on our incredible journey.

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5 from 2 votes

Trinxat ( A Potato, Cabbage and Bacon Hash)

A beautiful and scrumptious side dish from Andorra

Course Side Dish

Cuisine Andorra

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings

Calories 207kcal

Author International Cuisine

Ingredients

½ green cabbage cored and quartered
2 medium size russet potatoes peeled and quartered
4 strips bacon diced
2 cloves garlic minced
1 tablespoon fresh parsley chopped finely
Salt and black pepper to taste.

Instructions

Bring salted water to boil in a large pot.
Add in the cabbage and potatoes, cook until tender about 30-40 minutes
When tender, drain, very well.
Return the vegetables to the pot and turn on the burner to low. Let steam
Meanwhile cook up the bacon, reserving the fat for frying the hash.
Chop up the bacon, into small pieces.
Mash the potatoes and cabbage with a potato masher and add in the minced garlic.
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.
Remove form and garnish with chopped parsley.
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. Cut into servings.
Garnish with chopped parsley.