Char Siu Bubble and Squeak
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14 INGREDIENTS • 5 STEPS • 45MINS

Char Siu Bubble and Squeak

This recipe is something that represents where I'm at, and where I'm from.
Love This Recipe?
This recipe is something that represents where I'm at, and where I'm from.
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Wok and Gong
Wok and Gong is about inspiring all humans to live their life with enthusiasm, humor and attitude through experiencing the JOY of eating and cooking, Debbie Wong style.
https://www.youtube.com/channel/UC12F7k9Cfak31UeIa7sID9g

45MINS

Total Time

Ingredients

Servings
4
us / metric
Char Siu
1 cup
Char Siu, diced
Carrot
1
Carrot, chopped
Zucchini
1
Zucchini, chopped
Russet Potato
2
Russet Potatoes, chopped
Garlic
1 clove
Garlic
Chili Pepper
1
Chili Pepper
Fresh Cilantro
1/2 bunch
Fresh Cilantro
White Wine Vinegar
3 Tbsp
White Wine Vinegar
Olive Oil
3 Tbsp
Olive Oil
Egg
4
Eggs
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Vegetable Oil
as needed
Vegetable Oil
Tomato
2
Tomatoes, halved

Nutrition Per Serving

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Calories
357
Fat
21.6 g
Protein
19.6 g
Carbs
20.0 g
Love This Recipe?
author_avatar
Wok and Gong
Wok and Gong is about inspiring all humans to live their life with enthusiasm, humor and attitude through experiencing the JOY of eating and cooking, Debbie Wong style.
https://www.youtube.com/channel/UC12F7k9Cfak31UeIa7sID9g

Cooking Instructions

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step 1
Chop the Russet Potatoes (2), Zucchini (1), Carrot (1), and Char Siu (1 cup). Fry the char siu in a skillet on the stovetop. Remove from pan, and set aside. Meanwhile, boil the russet potatoes, zucchini, and carrot until cooked and drain.
step 1 Chop the Russet Potatoes (2), Zucchini (1), Carrot (1), and Char Siu (1 cup). Fry the char siu in a skillet on the stovetop. Remove from pan, and set aside. Meanwhile, boil the russet potatoes, zucchini, and carrot until cooked and drain.
step 2
Put russet potatoes, zucchini, and carrot into a bowl, and mash with a fork. Season with some Salt (to taste) and Ground Black Pepper (to taste). Heat a nonstick pan on the stove top with some Vegetable Oil (as needed).
step 2 Put russet potatoes, zucchini, and carrot into a bowl, and mash with a fork. Season with some Salt (to taste) and Ground Black Pepper (to taste). Heat a nonstick pan on the stove top with some Vegetable Oil (as needed).
step 3
Pour mashed vegetables into the pan, and pat into a round. Sprinkle on char siu. Let fry, without touching, 3-4 minutes until a crispy, brown crust forms. Scoop sections, flip, and reform into a round. Cook until other side is golden.
step 3 Pour mashed vegetables into the pan, and pat into a round. Sprinkle on char siu. Let fry, without touching, 3-4 minutes until a crispy, brown crust forms. Scoop sections, flip, and reform into a round. Cook until other side is golden.
step 4
To make herb sauce, add Garlic (1 clove), Chili Pepper (1), Fresh Cilantro (1/2 bunch), and Salt (to taste) to a food processor, and process well. Transfer to a small bowl and add White Wine Vinegar (3 Tbsp) and Olive Oil (3 Tbsp). Mix well.
step 4 To make herb sauce, add Garlic (1 clove), Chili Pepper (1), Fresh Cilantro (1/2 bunch), and Salt (to taste) to a food processor, and process well. Transfer to a small bowl and add White Wine Vinegar (3 Tbsp) and Olive Oil (3 Tbsp). Mix well.
step 5
Halve the Tomatoes (2) and fry them with the Eggs (4) sunny side up. Scoop the bubble and squeak onto a plate, top with the egg, and serve the tomatoes on the side. Enjoy!
step 5 Halve the Tomatoes (2) and fry them with the Eggs (4) sunny side up. Scoop the bubble and squeak onto a plate, top with the egg, and serve the tomatoes on the side. Enjoy!

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Tags

Dairy-Free
Gluten-Free
Lunch
British
Shellfish-Free
Dinner
Chinese
Pork
Potatoes
Vegetables
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