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”.
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Trinxat ( A Potato, Cabbage and Bacon Hash)
- 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.
- 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.