Ingredients
- Cabbage (1/2 head)
- Russet Potato (2 medium)
- Bacon (4 slices, chopped)
- Garlic (2 cloves, minced)
- Parsley (1 tablespoon, chopped)
- Salt (to taste)
- Pepper (to taste)
Instructions
Steps
- Start by boiling salted water in a large pot.
- Add cabbage and potatoes to the pot and cook until tender, which should take about 30-40 minutes.
- Once cooked, drain the vegetables thoroughly.
- Return the vegetables to the pot and keep them on low heat to let them steam.
- In the meantime, cook the bacon, saving the fat for frying the hash later.
- Chop the cooked bacon into small pieces.
- Mash the potatoes and cabbage together using a potato masher, then mix in the minced garlic.
- Season the mixture with salt and pepper to taste.
- For individual servings, press the hash mixture into a form, placing bacon on top, and fry in the reserved bacon fat until golden brown. Flip and repeat on the other side.
- Alternatively, for a larger hash, use a skillet, pressing the mixture with bacon and fat, then flip once golden brown and cut into servings.
- Garnish with chopped parsley before serving.