Andorra: Trinxat

The photos we saw of this dish ahead of time made it look like a giant, bacon-flavored hash brown patty. It consists primarily of cabbage, potatoes, and bacon. We used this recipe, with a few changes.  We used 3-4 cloves of garlic instead of a whole head of garlic, and we substituted cabbage for the kale and Swiss chard.

First boil the cabbage and potatoes until soft. In retrospect, we should have cut the cabbage into wedges before cooking it.


When the cabbage and potatoes are close to being done, start cooking the bacon. We cut it into smaller pieces before cooking it. Most of the recipes for Trixnat called for cooking the bacon in oil, which seemed a little excessive to me…


Set the bacon aside once it is done. Add the cooked cabbage (we shredded it up by hand a bit first)
and potatoes into the pan with the oil and bacon fat. Mash this mixture, but leave it a little chunky.


The recipe we followed suggested that it is done at this point. Most of the other recipes suggested cooking it on high heat until the bottom starts to form a crust, the flip it upside down onto a plate. Then slide it back into the pan, cooked side up, and cook until the bottom side forms a crust again. We found that it did more burning than crusting, so we put it in the oven on the broil setting for a few minutes to cook the top.


Sprinkle bacon on top and serve hot.



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