Yield: 4 servings
|1½ pounds||Red-skinned potatoes|
|2 eaches||Scallions, minced|
|1 each||Salt and pepper|
|1 each||Oil for frying|
Cook potatoes, slice ¼ 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.