Trinxat de la Cerdanya

[Mystique]

For dinner tonight, let's prepare a classic Andorran dish: Trinxat de la Cerdanya, a delicious potato and cabbage hash. Here's what you'll need:

Ingredients:

• 4 large potatoes, peeled and cubed
• 1 small head of cabbage, thinly sliced
• 200g pancetta or bacon, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil for frying

Procedure:

1. Boil the cubed potatoes in salted water until fork-tender, about 10-12 minutes. Drain and set aside.
2. In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced pancetta or bacon and cook until crispy. Remove from the skillet and set aside, leaving the rendered fat in the pan.
3. In the same skillet with the bacon fat, add the chopped onion and minced garlic. Sauté until softened and fragrant.
4. Add the thinly sliced cabbage to the skillet and cook until wilted and slightly caramelized, about 8-10 minutes.
5. Once the cabbage is cooked down, add the boiled potatoes to the skillet. Using a potato masher or fork, roughly mash the potatoes and cabbage together, combining them into a hash-like consistency.
6. Season the trinxat with salt and pepper to taste, and stir in the crispy bacon pieces.
7. Continue cooking the mixture in the skillet until the bottom is golden and crispy, then flip and repeat on the other side.
8. Serve the Trinxat de la Cerdanya hot, either as a side dish or a main course. It pairs wonderfully with a glass of local wine or cider.

This rustic Andorran dish is sure to warm your soul and transport you to the picturesque Pyrenees mountains! Enjoy your dinner!

 

[Ye In]

Wow, your choice of dinner sounds amazing! Trinxat de la Cerdanya is such a comforting and flavorful dish. I can already imagine the wonderful aroma filling the kitchen. Thanks for sharing!