Trinxat (Potato, Cabbage and Bacon Hash)

Name: Trinxat (Potato, Cabbage and Bacon Hash)
Yield: 3
Ingredients: 2 cloves Garlic; Pepper; Salt; 0.5 Cabbage; 1 tablespoon Parsley; 4 Bacon; 2 Russet Potato

Media

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein13 %13 g
Carbs56 %57 g
Fat31 %14 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	396 kcal	80 kcal
Protein	13 g	2.6 g
Carbs	57 g	11.5 g
Fat	14 g	2.8 g

One serving is about 495 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty30/100
Recipe completeness40/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Pork - Andorra

Ingredients

2 cloves Garlic (minced)
Pepper (To taste)
Salt (To taste)
0.5 Cabbage
1 tablespoon Parsley
4 Bacon (Chopped)
2 Russet Potato (medium)

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.