Gluten-Free Char Siu Bubble and Squeak
A fusion take on the British hash cake, combining mashed potatoes, carrots, and zucchini with Chinese char siu pork, pan-fried until crispy and golden. Topped with sunny-side-up eggs and fresh tomatoes, finished with a bright cilantro-chili vinaigrette. Ideal for brunch or casual dinners when you want something hearty yet fresh. This version bridges cuisines, swapping traditional cabbage for zucchini and adding Southeast Asian herbaceous heat to complement the sweet-savory char siu.
Ingredients
- 1 cup Char Siu, cooked, choppedCooked pork belly or rotisserie chicken1:1savoryprotein
works well
- 1 Carrot, peeled, chopped
- 1 Zucchini, chopped
- 2 Russet Potato, peeled, chopped
- 1 clove Garlic, minced
- 1 Chili Pepper, chopped
- ½ bunch Fresh Cilantro, leaves and stems
- 3 tablespoon White Wine Vinegar
- 3 tablespoon Olive Oil
- 4 Egg
- Salt, to taste
- Ground Black Pepper, to taste
- Vegetable Oil, for frying
- 2 Tomato, halved
Instructions
- 1
Chop potatoes, zucchini, carrot, and char siu.
- 2
Fry char siu in a skillet until edges caramelize, then set aside.
- 3
Boil potatoes, zucchini, and carrot until tender, drain well.
- 4
Mash vegetables in a bowl, season with salt and pepper.
- 5
Heat vegetable oil in a nonstick pan over medium-high heat.
- 6
Spread mashed vegetables in pan, pat into a round cake.
- 7
Sprinkle char siu over top, cook without stirring 3-4 minutes until bottom browns.
- 8
Scoop sections, flip, reform into a round, cook until other side is golden.
- 9
Process garlic, chili, cilantro, and salt until fine, transfer to bowl.
- 10
Whisk in vinegar and olive oil.
- 11
In same or separate pan, fry tomato halves and eggs sunny side up.
- 12
Plate bubble and squeak, top with egg, serve tomatoes on the side.
Tips
Drain mashed vegetables thoroughly to avoid a wet, soggy cake that won't crisp. Pat the mixture firmly into the pan to encourage even browning.
Make the cilantro sauce while the cake fries to save time. Prep all ingredients before cooking since the pan-frying steps move quickly.
Use leftover char siu or rotisserie pork if fresh char siu is unavailable; chop finely for even distribution.
Good to Know
Leftover cake keeps 3 days in an airtight container in the refrigerator. Reheat gently in a skillet with a bit of oil to restore crispness.
Mash vegetables and make sauce the night before. Keep separate from char siu. Pan-fry the cake fresh, as it's best crispy.
Serve immediately while cake is hot and crispy. Eggs best served sunny side up, warm.
Common Mistakes
Skip draining boiled vegetables thoroughly to avoid a wet, mushy cake that won't crisp.
Don't overcrowd the pan or flip too early to allow a golden crust to develop.
Process cilantro sauce too long to prevent it turning dark and bitter from oxidation.
Substitutions
works well
FAQ
Can I make this without char siu?
Yes. Use cooked rotisserie chicken, smoked salmon, or crispy bacon (1 cup chopped). The dish works as a vegetable hash too, though it loses the savory umami char siu provides.
What if my cake falls apart when flipping?
Ensure the bottom is fully golden and crispy before flipping; let it cook undisturbed for the full 3-4 minutes. Use a sturdy spatula and scoop larger sections rather than flipping the whole cake at once.
How long can I keep leftovers?
The cooked cake stores 3 days refrigerated. Reheat gently in a skillet with oil to restore crispness. The sauce keeps 5 days. Eggs and tomatoes are best fresh.