St. Patrick’s Day inspired dishes with Buckley HealthCare Center

The Buckley HealthCare Center in Greenfield has been providing a variety of health care services for their patients since 1985. They also provide their patients with some delicious food! Joining us to share some St. Patrick’s Day-inspired recipes is Head Chef Mike Harrison. You can celebrate early with open-faced reubens & potato pancakes. The reubens are even made with a homemade thousand island dressing! For more information on Buckley HealthCare Center, visit

Open-Faced Reuben



1.5 lbs. Corned Beef
1/2 lbs. Swiss Cheese
8oz Drained Sourkraut
6oz Thousand Island Dressing
4-6 inch Grinder Roll


Use Griddle or Fry pan.
Grill bread and set aside.
Grill corned beef and saurkraut separately.
Then take roll and spread homemade thousand island dressing (recipe below).
Place 5 oz corned beef in roll, then 3 oz steamed sourkraut, and slice of Swiss cheese.
Leave roll open-faced, then place in oven on a low broil for 2 minutes.

Homemade Thousand Island Dressing



1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons sweet pickle relish
2 teaspoons finely diced onion
1/4 teaspoon finely minced garlic (about half of a small
1 teaspoon white vinegar
1/8 teaspoon kosher salt plus more to taste
2-3 dashes Tabasco sauce (optional)


Add all ingredients to a small bowl and mix well.
Taste and add additional salt if desired.
Refrigerate for at least an hour to allow the flavors to meld.

Potato Pancakes



8 Yukon gold potatoes
2 to 3 tablespoons white wine vinegar
1 clove garlic, smashed
Kosher salt
2 eggs
Extra-virgin olive oil


Grate 5 of the potatoes on the largest holes of a box grater.
Toss the potatoes with the vinegar and place in a mesh strainer.
Place a couple plates on top of the potatoes and weigh the potatoes down to try and squeeze out the excess water.
Let sit for at least 30 minutes.
Cut the remaining 3 potatoes into 6 pieces each.
Place them in a saucepan with the garlic.
Cover the potatoes with water by about 1-inch.
Season the water generously with salt.
Bring to a boil, reduce to a simmer, and simmer until they are fork tender, 10 to 12 minutes.
Strain and, while the potatoes are still hot, pass them through a food mill or mash with a potato masher.
Combine the grated potatoes and the mashed potatoes. In a small dish, beat the 2 eggs and add to the potato mixture. Season with salt.
Coat a large saute pan or cast iron pan with olive oil and bring to a medium high heat.
Make a 3-inch patty with the potato mixture, cook it, and eat it to make sure that the potato mix is seasoned perfectly. Re-season if needed.
Working in batches, make and cook all the pancakes, until they are brown and crispy and cooked through, 3 to 4 minutes on each side.
Blot the pancakes on paper towels and sprinkle with salt.

Comments are closed.