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Ingredients
- 1 1/2 lbs red potatoes
- 1/2 cup buttermilk
- 2 scallions, minced
- salt and pepper
- oil (for frying)
Method
- 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.
