ST. PATRICK'S DAY SPINACH PANCAKES AND CORNED BEEF HASH

St. Patrick's Day Spinach Pancakes and Corned Beef Hash image

These bright green savory pancakes have an incredibly moist, custardy texture, and a fresh oniony bite.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup whole milk
1 large egg
1 cup frozen chopped spinach, defrosted and squeezed dry (about 3 to 4 ounces after squeezing)
1/3 cup loosely packed chopped chives
1 cup all-purpose flour
1 teaspoon baking powder
Kosher salt and freshly ground black pepper
1 cup grated sharp or medium Cheddar cheese
1 to 2 tablespoons unsalted butter
1 tablespoon olive oil
4 large eggs
Kosher salt and freshly ground black pepper
2 cups prepared corned beef hash, your own recipe or canned
2 tablespoons chopped chives

Steps:

For the pancakes: Blend the milk, egg, spinach, chives, flour, baking powder, 1/2 teaspoon salt and a few grinds of pepper in a blender on medium-high, scraping down sides occasionally, until completely mixed and bright green. Transfer to a bowl and stir in the cheese.
Heat a large nonstick skillet over medium heat and add about 1 teaspoon of butter to the pan and heat through until foaming subsides. Ladle about 1/4 cup of the batter onto the skillet; use the back of your ladle or a spoon to spread it slightly. Pour 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook until the top is set and starting to bubble, and the undersides are browned and crisp at the edges, 2 to 3 minutes. Flip with a spatula and cook another 2 minutes on the second side adjusting the heat if the cakes are browning before the cakes fully set. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed, you should have 8 to 10 pancakes.
For the fried eggs: Heat a large nonstick skillet over medium heat. Swirl in the oil. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste.
To serve the pancakes, transfer 2 pancakes to each plate, top with 1/2 cup corned beef hash, a fried egg and a sprinkling of chives.