St Patricks Day Spinach Pancakes And Corned Beef Hash Recipes

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

St. Patrick's Day Spinach Pancakes & Corned Beef Hash Recipe - (4.5/5) image

Provided by á-174535

Number Of Ingredients 12

Ingredients

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

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.

CORNED BEEF DINNER FOR ST. PATRICK'S DAY

Corned Beef Dinner for St. Patrick's Day image

This recipe has been handed down in my family for several generations. The sauce is incredible; so smooth and tasty. Adding even a tiny amount of horseradish makes it even better. If you already have a favorite corned beef recipe, you could still make the sauce to serve with your recipe. The sauce is silky-smooth, absolutely delicious, and makes the whole meal! Serve horseradish on the side, if desired.

Provided by Mmnadiv

Categories Main Dish Recipes Roast Recipes

Time 3h

Yield 8

Number Of Ingredients 11

Ingredients

4 pounds corned beef brisket, or more to taste
water to cover
1 medium head cabbage, cored and cut into 6 wedges
12 small red potatoes, halved
1 pound small white onions, peeled
6 large carrots, peeled and cut in chunks
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 tablespoon red wine vinegar
½ cup reduced-fat sour cream
2 tablespoons coarse Dijon mustard

Steps:

Place corned beef in a 6-quart Dutch oven or heavy pot and pour in enough water to cover beef by 2 inches. Bring water to a boil, skimming the liquid occasionally to remove fat from top. Reduce heat to medium-low, cover Dutch oven with a lid, and simmer for 2 hours.
Arrange cabbage, potatoes, onions, and carrots around beef and return liquid to a boil. Lower heat to medium-low, cover Dutch oven, and simmer until vegetables are tender, about 40 minutes. Transfer beef to a serving platter, reserving 1 1/2 cups cooking liquid. Surround meat with the vegetables.
Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar to butter-flour mixture; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove saucepan from heat and whisk sour cream and mustard into sauce. Serve sauce alongside corned beef and vegetables.

Nutrition Facts : Calories 545.2 calories, Carbohydrate 61.1 g, Cholesterol 106.9 mg, Fat 22.7 g, Fiber 9.7 g, Protein 26.1 g, SaturatedFat 8.5 g, Sodium 1301.3 mg, Sugar 11.2 g

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 Canada

Categories beef,breakfast,brunch,cheese,eggs and dairy,st patrick's day,vegetables

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup whole milk
1 large egg
1 cup frozen chopped spinach, defrosted and squeezed dry (about 3 to 4 oz after squeezing)
⅓ cup loosely packed chopped chives
1 cup flour
1 tsp baking powder
Kosher salt and freshly ground black pepper
1 cup grated sharp or medium Cheddar cheese
1 - 2 Tbsp butter
4 fried eggs
2 cups prepared corned beef hash, your own recipe or canned
2 Tbsp chopped chives

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.

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Spinach Pancakes and Corned Beef Hash Easy 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.
From foodnetwork.co.uk

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