Title: Skillet Potato Pie
Categories: Vegetable
Yield: 4 Servings
| 1 1/2 | lb | Red-skinned potatoes |
| 2 | | Scallions, minced |
| 1 | | Oil for frying |
| 1/2 | c | Buttermilk |
| 1 | | Salt and pepper |
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.