St. Patrick's Day Spinach Pancakes and Corned Beef

Name: St. Patrick's Day Spinach Pancakes and Corned Beef Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 flour; 1 teaspoon baking powder; Kosher salt and freshly grated black pepper; 1 cup grated sharp or medium Cheddar cheese; 1 -2 tablespoons butter; 4 fried eggs; 2 cups prepared corned beef hash, your own recipe or canned; 2 tablespoons chopped chives

Servings: persons

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 flour
1 teaspoon baking powder
Kosher salt and freshly grated black pepper
1 cup grated sharp or medium Cheddar cheese
1 -2 tablespoons butter
4 fried eggs
2 cups prepared corned beef hash, your own recipe or canned
2 tablespoons chopped chives

1
Blend the milk, egg, spinach, chives, flour, baking powder, 1/2 teaspoon kosher salt and a few grinds of black pepper in a blender on medium-high, scraping down sides occasionally, until completely mixed and bright green.
2
Transfer to a bowl and stir in the cheese.
3
Heat a large nonstick skillet over medium heat and add about 1 teaspoon of butter to the pan, heat through until foaming subsides.
4
Ladle about 1/4 cup of the batter onto the skillet; use the back of your ladle or a spoon to spread it slightly.
5
Pour 1 or 2 more pancakes, taking care to keep them evenly spaced apart.
6
Cook until the top is set and starting to bubble, and the undersides are browned and crisp at the edges, 2 to 3 minutes.
7
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.
8
Serve immediately or transfer to a platter and cover loosely with foil to keep warm.
9
Repeat with the remaining batter, adding more butter to the skillet as needed, you should have 8 to 10 pancakes.
10
To serve pancakes, transfer 2 pancakes to each plate, top with 1/2 cup corned beef hash, a fried egg and a sprinkling of chives.

921

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, St. Patrick's Day Spinach Pancakes and Corned Beef Hash falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions