Spinach Pancakes and Corned Beef Hash Browns

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.
5. To serve, place 2 pancakes on each plate, top with 1/2 cup corned beef hashbrowns, a fried egg, and a sprinkle of chives.