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 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 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!
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