Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
St. Patrick's Day Spinach Pancakes and Corned Beef Hash
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 506
- Total Fat
- 31 g
- Saturated Fat
- 14 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 299 mg
- Sodium
- 773 mg
These bright green savory pancakes have an incredibly moist, custardy texture, and a fresh oniony bite.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 506
- Total Fat
- 31 g
- Saturated Fat
- 14 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 299 mg
- Sodium
- 773 mg
Ingredients
Pancakes:
Fried Eggs:
Toppings:
Directions
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29m
Easy
CLASS
- 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.
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