Hash Brown Bao Buns

Cook time 45 minutes
Servings 6


6 plain bao buns

¼ red cabbage finely shredded

2 tbsp caster sugar

2 tbsp white vinegar

Tonkatsu sauce, to serve

Mayonnaise, to serve

Salt & pepper

For the hash browns

800g potatoes, peeled and coarsely grated

¼ cup of plain flour

1 tsp baking powder

3 spring onions, white part finely chopped

1 egg

Vegetable oil, for frying

Hash Brown Bao Buns


For the pickled cabbage, bring sugar, vinegar and 1 teaspoon of salt to the boil in a small pot. Pour over cabbage and stir through to coat. Set aside for 30 minutes or even longer if possible.

Place grated potato into a clean tea towel, twist and squeeze out excess liquid.

Place the potato into a bowl and add the flour, baking powder, spring onions, salt and pepper. Mix together.

Heat enough oil to shallow fry in a pan over medium to high heat. Add a large spoonful of the potato mixture into the oil and press down slightly with the back of a spoon to flatten into patties. Cook for one minute before flipping and cooking for another minute.

Remove once they are golden brown and drain on some paper towel.

Steam bao buns then add a dollop of tonkatsu and mayonnaise with drained pickled cabbage and crispy hash browns.