A plate of potato, cabbage, and bacon for breakfast?
Let's clarify from the beginning that it is not strictly necessary to replace coffee with toast with a
trinxat:
you can have it at lunchtime or even for dinner.
But this classic was part of the
forquilla esmorzars
(fork breakfasts) that were put between the chest and back in the rural interior of Catalonia, and one of our favorite places to take it continues to offer it in the mornings.
Can Vilaró is a small family restaurant next to the Sant Antoni Market in Barcelona, which has been active since 1967. Despite the current gentrification of the neighborhood, it remains firm in its defense of lifelong Catalan home cooking, and the Neighbors love it for offering delicious dishes at popular prices.
If you want to know their history and learn how they prepare trinxat, watch the video above.
TRINXAT
DE CAN VILARÓ
For 4 people
Ingredients
1 cabbage
4-5 potatoes
50 g of Iberian bacon
4 slices of lightly cured streaky bacon
Oil
Salt
Preparation
Cook the cabbage and peeled potatoes in salted water for about 30 minutes.
Cut the Iberian bacon into small strips.
Brown it in a large skillet with a drizzle of oil until it is crisp.
Drain the cabbage and potato and break them up with a fork or slotted spoon.
Add them to the pan with the bacon.
Sauté while we are mixing and squashing everything so that it is a kind of puree.
In another pan, fry the bacon slice.
Serve the trinxat and finish with a slice of fried bacon on top.
