There’s something about taking a humble potato and elevating it to new heights that brings particular joy to my kitchen. We often overlook the potential of the ingredients we have at hand, but with a touch of creativity and a sprinkle of love, magic happens. Kellogg’s Corn Flakes might be a staple of our breakfast tables, but have you ever thought about giving them a starring role in your lunch or dinner repertoire? This Kellogg’s Corn Flakes Crusted Potato Pave does just that, transforming simple spuds into a crispy, golden delight with layers of creamy goodness. Paired with a luscious Hollandaise and a perfectly poached egg, it’s comfort food redefined.
Kellogg’s Corn Flakes Crusted Potato Pave
PREPARATION TIME: 1 hour 30 minutes | BAKING TIME: 30 Minutes | COOKING TIME: 15 Minutes | SERVES: 5
INGREDIENTS
For the potato pave
1,4kg potatoes
150ml Parmalat cream
30ml Forage and Feast Grana Padano, grated
30g Parmalat butter, melted
5ml salt
200g Kellogg’s Corn Flakes, crushed
100g cake flour
2 eggs, beaten
Zest of 1 lemon
2,5ml salt
2,5ml black pepper
For the Hollandaise
60ml Forage and Feast white wine vinegar
30g onion, diced
1 thyme sprig
5 black peppercorns
3 egg yolks
113g Parmalat butter, melted
Drop of water
2,5ml salt
METHOD
For the potato pave
Line a 30 X 11,5 X 7,5 cm bread tin with cooking spray and baking paper
In a large bowl, mix the cream, salt and 15ml Grana Padano together
Peel all of your potatoes and leave in cold water
Using a mandolin, slice your peeled potatoes to about 0,5mm thickness and leave to soak in the cream mixture
Layer your potatoes in the bread tin, drizzle a little bit of melted butter in between every second layer
Once you have used up all of your potatoes, cover with tin foil and bake at 175 degrees for 1 hour
Remove from the oven, place another bread tin on top of your cooked pave and weigh it down using 2 tinned cans and your latest JAN Journal, leave in the fridge overnight
The next morning, slice into 5 neat, equal pieces
Coat each potato pave in flour, seasoned with salt, pepper, 15ml Grana Padano and lemon zest
Dip each pave into the beaten egg, drain the excess and then finally into your crushed Kellogg’s Corn Flakes
Fry in medium/hot oil till golden
Drain the excess oil off on paper towel
For the hollandaise
Place the vinegar, onions, thyme and black peppercorns in a small saucepot
Allow to reduce till there is 15ml of liquid left
Once reduced, strain and add to a heatproof bowl, place on top of a double boiler on medium heat
Place your egg yolks in the same bowl and whisk until tripled in size
Once the yolks have tripled in size, stream in your melted butter slowly, while whisking simultaneously
Season your hollandaise at the end and squeeze in a little fresh lemon juice
If you are not using the sauce immediately, store the bowl over the double boiler, but with the burner switched off
To assemble the pave
Place the Kellogg’s Corn Flakes crusted pave on a plate, top with a beautifully poached egg, sliced avocado, flaky sea salt and finish with your Hollandaise sauce
Serve immediately
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