St Patricks Day Spinach Pancakes Corned Beef Hash Recipe 455 Food

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

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.

ST. PATRICK'S DAY SPINACH PANCAKES & CORNED BEEF HASH RECIPE - (4.5/5)

Steps:

• 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. 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, 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. 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.

GREEN SPINACH PANCAKES

Steps:

• Combine oat flour, ground chia seeds, baking powder, cinnamon, salt and protein powder (if using) in a large bowl and whisk until combined.
• Place the remaining ingredients in a blender and blend until smooth.
• Pour the wet ingredients into the bowl with the dry ingredients. Stir until fully combined and let rest for 5 minutes.
• Meanwhile, heat a large skillet over medium-low heat until hot.
• Grease with cooking spray, ghee, coconut oil or fat of choice.
• Pour the pancake batter in 1/4 cupfuls onto the hot skillet.
• Cook for 5 minutes then gently flip and cook an additional 3 minutes on the other side until cooked through.
• Serve with additional maple syrup and toppings of choice.

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

Steps:

• 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. 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, 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.
• 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.

ST. PATTY'S DAY CORNED BEEF

Steps:

• BE SURE TO DISCARD ANY BRINING LIQUID THAT COMES WITH THE MEAT- INCLUDING THE SPICE PACKET!
• Trim all visible fat from the meat- this may take some time (I use kitchen shears to ease this process).
• Place meat in a large Dutch oven and cover with water.
• Add ale, bay leaves, cinnamon stick, cloves, a light shake of crushed red pepper flakes, peppercorns, garlic, and the onion chunks to the pot.
• Bring to a boil, then lower heat just a bit and boil very gently, with lid ajar, for 4-5 hours or until meat is so tender that is breaks apart when you pull at it with a fork.
• Keep checking the pot from time to time to prevent boilovers- you will need to keep lowering the heat throughout the cooking process as the liquid reduces, especially in the first hour (It should still be hot enough to still gently boil, but not spilling over the sides of the pot).
• Meat should be very, very fork tender when ready for the next cooking stage and will have shrunk considerably from its original size.
• In the last half hour or so of cooking time, boil the carrots and potatoes in a separate pot of water to cover and cook until fork tender; Drain vegetables and set in a small bowl.
• Remove meat and onion pieces from boiling liquid (discard that liquid) and set into a large roasting pan (I usually pour the liquid through a strainer to catch the onion pieces).
• Surround meat with boiled carrots, potatoes, and onion pieces.
• Combine dry rub ingredients in a small bowl and rub all over the meat surface and sprinkle any remaining rub over the vegetables.
• If needed, make up extra dry rub to coat the vegetables (we often do this).
• Bake, uncovered, in a preheated 325°F oven for about 20 minutes until the top of the meat begins to look shiny.
• Remove from oven and wait about 10 minutes before slicing into thin slices along the grain of the meat.
• Note: The meat will take on a very bright red hue when sliced- this is perfectly normal and is a result of both the brining nature of corned beef and the red ale enhances this color.
• I often make an extra pan of vegetables sprinkled with a full batch of dry rub and include not only carrots and potatoes, but parsnips as well (treat parsnips the same as you would a carrot.) I have successfully half-doubled this recipe when only larger corned beef cuts were available- larger cuts will take longer to boil but the roughly the same time to bake because the baking stage is merely to cook the dry rub into a glaze.
• PLEASE NOTE: If you substitute regular brown ale, then you will not get the same result in both color and flavor (You may substitute another Irish ale or even an Irish lager if you must, but we really prefer the red ale).

CHEESY HASH-SPINACH PIE

Steps:

• Prepare pastry shell.
• Prick bottom and sides well with fork.
• Bake at 450 for 10 to 12 minutes.
• Remove from over; reduce oven temperature to 350.
• Cook spinach according to package directions, except omit salt.
• Drain well, pressing out excess water.
• Combine eggs, mushroom soup, flour, horseradish and mustard; stir in drained spinach.
• Spread hash in baked pie shell; spoon spinach mixture over.
• Bake, uncovered, at 350 for 45 minutes.
• Combine cheese and pimiento, sprinkle over pie.
• Bake 2 to 3 minutes longer.
• Let stand 5 minutes.