Ingrients & Directions
1 1/2 lb Red-skinned potatoes
1/2 c Buttermilk
2 ea Scallions, minced
1 ea Salt and pepper
1 ea Oil for frying
Cook potatoes, slice 1/4 in. thick. Mash lightly just until broken
up into several pieces. Stir in buttermilk and scallions and season
with salt and pepper.Heat just enough oil to coat bottom of non
stick skillet. When hot enough, pour in potato mixture and pat in
evenly. Turn the heat to moderate and cook until the bottom of the
pie is crisp and browned. Slide out onto a plate and cut into wedges.
Yields
4 Servings