Spinach Pancakes and Corned Beef Hash Browns

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 506, total fat 31 G., saturated fats 14 G., proteins 26 G., carbohydrates 29 G., fiber 2 G., cholesterol 299 mg, sodium 733 mg, sugar 4 G.

Get your St. Patrick's Day celebrations started early with this delicious, filling, and beautiful breakfast of bright green spinach pancakes, corned beef fries (what's a Patrick's without potatoes and corned beef?!), and a fried egg.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pancakes

1 cup whole milk
1 large egg
1 cup frozen chopped spinach, thawed and squeezed out (about 90-100g of greens without water)
1/3 cup chopped chives
1 cup premium flour
1 teaspoon baking powder
Coarse salt and freshly ground black pepper
1 cup grated sharp cheddar
1-2 tablespoons unsalted butter

Fried eggs

1 tbsp. l. olive oil
4 large eggs

Toppings

2 cups cooked corned beef hash browns
2 tbsp chopped chives

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, potato, premium flour

Cooking the dish according to the recipe:

Pancakes:

Combine the milk, egg, spinach, chives, flour, baking powder, 1/2 teaspoon of salt, and a few grinds of black pepper in a blender and blend on medium speed, scraping down the sides of the bowl occasionally, until thoroughly combined and bright green. Transfer to a bowl and add the cheese.
Heat a large nonstick skillet over medium heat. Add about 1/4 cup butter to the skillet and cook until foam subsides. Pour about 1/4 cup of batter into the skillet, spreading it out slightly. Add another 1-2 evenly spaced scoops of batter. Cook until the surface of the batter is set and bubbly, and the underside is golden brown and crispy around the edges, 2-3 minutes.

Flip the pancakes with a spatula and cook for another 2 minutes on the other side, adjusting the heat if they're getting too brown. Serve immediately or transfer to a platter and cover tightly with foil to keep the pancakes warm. Repeat with the remaining batter, adding more oil to the pan as needed. You should have 8-10 pancakes.
Fried eggs:

Heat a large nonstick skillet over medium heat. Add olive oil. Crack the eggs into separate bowls. Add the eggs to the skillet. Cook until the outer edges turn white, about 1 minute, then cover, reduce the heat, and cook for 4 minutes. If you prefer a semi-set yolk, cook for 5 minutes. Season with salt and pepper to taste.
To serve, place 2 pancakes on each plate, top with 1/2 cup corned beef hashbrowns, a fried egg, and a sprinkle of chives.