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Char Siu Bubble and Squeak
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Recipe

14 INGREDIENTS • 5 STEPS • 45MINS

Char Siu Bubble and Squeak

5.0
1 rating
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
This recipe is something that represents where I'm at, and where I'm from.
45MINS
Total Time
$4.78
Cost Per Serving
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
Chili Pepper
1
Chili Pepper
Fresh Cilantro
1/2 bunch
White Wine Vinegar
3 Tbsp
White Wine Vinegar
Olive Oil
3 Tbsp
Salt
to taste
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
Add to plan
logo
Char Siu Bubble and Squeak
Save
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 InstructionsHide images
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
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Breakfast
Dairy-Free
Gluten-Free
Brunch
Shellfish-Free
Chinese
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