This recipe is something that represents where I'm at, and where I'm from.
Total Time
45min
5.0
1 Rating
Author: Wok and Gong
Servings:
4
Ingredients
•
1
cup
Char Siu
, diced
•
1
Carrot
, chopped
•
1
Zucchini
, chopped
•
2
Russet Potatoes
, chopped
•
1
clove
Garlic
•
1
Chili Pepper
•
1/2
bunch
Fresh Cilantro
•
3
Tbsp
White Wine Vinegar
•
3
Tbsp
Olive Oil
•
4
Eggland's Best Classic Eggs
•
to taste
Salt
•
to taste
Ground Black Pepper
•
as needed
Vegetable Oil
•
2
Tomatoes
, halved
Cooking Instructions
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.
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).
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.
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.
5.
Halve the Tomatoes (2) and fry them with the Eggland's Best Classic 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!
Nutrition Per Serving
CALORIES
357
FAT
21.6 g
PROTEIN
19.6 g
CARBS
20.0 g
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