Trinxat recipe

Today on the Takrecipe website, we’re diving into the flavors of Catalonia with Trinxat, a simple yet delicious dish made from mashed potatoes, cabbage, and crispy bacon. This traditional Spanish meal, originating from the Pyrenees region, is loved for its rich flavors and comforting texture. Whether served as a main dish or a side, Trinxat is a must-try for those who enjoy rustic, home-cooked meals.

Ingredients (Serves 4)

• 500g potatoes (preferably starchy variety)
• 250g green cabbage (Savoy cabbage works best)
• 3 cloves garlic, minced
• 100g bacon or pancetta, diced
• 3 tbsp olive oil or lard
• Salt and black pepper to taste
• hopped parsley (for garnish, optional)

Boil the Potatoes and Cabbage

Peel the potatoes and cut them into medium-sized chunks.  Remove the tough outer leaves of the cabbage and roughly chop the inner leaves. Fill a large pot with water and bring it to a boil. Add a pinch of salt. Add the potatoes first and let them cook for about 10 minutes. Then, add the cabbage and continue boiling for another 10 minutes, or until both the potatoes and cabbage are very tender. Drain well and let them sit for a few minutes to remove excess moisture.

Mash the Ingredients

Using a potato masher or a fork, mash the potatoes and cabbage together until smooth. Season with salt and black pepper according to taste.

Cook the Bacon and Garlic

Heat a large frying pan over medium heat and add the diced bacon or pancetta. Cook until crispy and golden brown.Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn it.  Remove the bacon and garlic from the pan and set aside.

Pan-Fry the Trinxat

In the same pan, add a little olive oil or lard and heat over medium-high. Spread the mashed potato and cabbage mixture evenly in the pan, pressing it down to form a thick pancake-like shape. Cook for about 5-7 minutes on one side until a golden crust forms. Carefully flip using a large spatula and cook for another 5 minutes on the other side. Once crispy and browned on both sides, transfer to a serving plate.

Serve and Enjoy

Top the Trinxat with crispy bacon and garlic. Garnish with chopped parsley if desired. Serve hot as a main dish or a side, accompanied by a fresh salad or grilled meats.

Tips:

Use starchy potatoes 

🟢They give the best texture for mashing and create a better crust when pan-fried.

Let the cabbage drain well 

🟢Removing excess water ensures the Trinxat holds together properly when frying.

Flip carefully 

🟢Use a large spatula, or place a plate over the pan and flip it upside down to avoid breaking the Trinxat.

Other Spanish Recipes:

• Spanish Omelette Recipe
• Spinach Omelet Recipe