Trinxat (Potato, Cabbage and Bacon Hash)

1. Bring a large pot of salted water to the boil.
2. Add the cabbage and potatoes and cook until tender, around 30 to 40 minutes.
3. Drain very well once they are soft.
4. Return the vegetables to the pot, set the burner to low, and let them steam off any remaining water.
5. While that happens, cook the bacon, keeping the rendered fat for frying, then chop the bacon into small pieces.
6. Mash the potatoes and cabbage with a masher and work in the minced garlic.
7. Season with salt and pepper to taste.
8. For individual portions, press the hash into a ring mould with bacon on top, fry in the reserved fat until golden, then flip and brown the other side.
9. Lift off the mould and scatter with chopped parsley.
10. For one large hash, use a skillet: press the mixture in with the bacon and reserved fat, flip when the underside is golden, and cut into portions.
11. Finish with chopped parsley.

Tips from the ZestyPlate Kitchen

• Boil the potato and cabbage until they are properly soft, otherwise mashing turns into a fight.
• Drain everything thoroughly, then let it steam dry; wet vegetables will steam in the pan instead of crisping.
• Save the bacon fat and fry in that. It is where most of the flavour comes from.
• Once the hash hits the pan, press it flat and leave it alone until a crust forms before you flip.