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

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 tablespoons butter 
• 1 cup cheddar cheese grated
• 0.3 cup chives loosely packed chopped
• 2 tablespoons chives chopped
• 2 cups corned beef hash canned prepared
• 1 large eggs 
• 4  fried eggs 
• 1 cup flour 
• 4 servings kosher salt and pepper black freshly grated
• 1 cup pkt spinach frozen dry chopped ( 3 to 4 ounces after squeezing)
• 1 cup milk whole

Equipment

• bowl
• frying pan
• ladle
• blender
• aluminum foil
• spatula

Directions

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. Ladle about 1/4 cup of the batter onto the skillet; use the back of your ladle or a spoon to spread it slightly.
4. 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.
5. 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.
6. 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.