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Kellogg’s® Special K® Hash Browns, Smoked Salmon, Dill & Crème Fraîche
To celebrate 100 Years of Kellogg’s® in Australia we partnered with celebrity chef Manu Feildel to create this recipe.
INGREDIENTS
- 200g smoked salmon
- 200g crème fraîche
- Chopped chives and dill to garnish
- Lemon wedges to serve
HASH BROWNS
- 700g floury potatoes, peeled, coarsely grated
- 60g finely grated parmesan
- 70g unsalted butter, melted and cooled
- 50g (about 1 ½ cups) Kellogg’s Special K® Original or Special K® Gluten Free
SPECIAL K® SALT
- 1 tbsp salt flakes
- 2 tbsp crushed Special K®
DIRECTIONS
1. Preheat oven to 200°C (fan forced).
2. Grate potato onto a clean Chux cloth or tea towel and wring out any excess liquid. Place dried potato in a bowl with parmesan.
3. Crush the Special K with your hands until a fine crumb forms then toss through the potato. Season with salt and pepper then stir in the butter.
4. Grease a 12-hole muffin tray and line the bases with circles of baking paper. Divide mixture between holes and compress down.
5. Bake for 25 minutes or until golden.
6. Serve topped with a dollop of smoked salmon, crème fraiche, fresh dill & chives with lemon wedges on the side.
7. Combine salt & Special K for a Special K salt and scatter over.
For a gluten free version, swap Special K® Original for Special K® Gluten Free.