Chop the Russet Potato (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.
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 (to taste).
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.
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 tablespoon) and Olive Oil (3 tablespoon). Mix well.
Halve the Tomato (2) and fry them with the Egg (4) sunny side up. Scoop the bubble and squeak onto a plate, top with the egg, and serve the tomatoes on the side. Enjoy!