Trinxat: Pan-Fried Mashed Potato Cake with Swiss Chard

While living in Barcelona, my love of Catalan food quickly developed.  Trinxat (pronounced trin-shat) become one of my instant favorites.  Trinxat is a pan-fried mashed potato and greens (of any ilk) cooked in garlic-infused rendered bacon fat.  A traditional Catalan culinary oxymoron.  I decided to change the recipe to cut out the bacon (I love you bacon, but you're taking a toll on my waistline.) and saute the greens with garlic in olive oil, then add it to the mashed potatoes with the skins still on.  Added an egg for extra binding.

Trinxat: Pan-Fried Mashed Potato & Swiss Chard Cake
  • Red potatoes, 3 pounds, cleaned, skin on, cut into 1/2" cubes
  • Olive oil, 4 tablespoons (divided)
  • Swiss chard, or any green of your choice, 1 bunch, remove core/vein and chiffonaded into fine strips
  • Garlic cloves, 2-3 cloves, minced/chopped/grated
  • Salt and pepper to taste
  • Egg, 1 large, lightly scrambled
In a large saucepan filled halfway with water and about a teaspoon of salt, add in the cubed potatoes, heat over medium-high heat. Remove from heat and drain off water when fork tender, about 15 minutes.

Concurrently: In a large skillet/saute pan, heat 2 tablespoons olive oil over medium heat add in the chiffonaded chard and garlic. Saute until cooked through.

Place the cooked, strained potatoes back into saucepan.  Mash.  Stir in the cooked greens and garlic.  Taste for seasoning and add more salt and pepper to taste.  Then add in and stir in egg.  In the large skillet, heat up 2 tablespoons olive oil over medium heat.  Drop the mash into patty forms into the skillet.  Cook about 10 minutes per side until golden brown, and flip to brown other side.

-Erin Swing
The Sensitive Epicure

This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on something mashed.  On twitter, we're tagging #SensationalSides.  Here are other amazing mashed up recipes to try out from our other friends: