Stove Top Potato Bread - baking potato

Method

• Peel and dice potatoes.
• Place in a medium saucepan, cover with water and add salt.
• Bring to a boiling and cook until crisp-tender, about 4 minutes; drain and cool. Melt 2 teaspoons of butter in a 10-inch heavy skillet; add potatoes and set aside.
• In a medium mixing bowl, mix dry ingredients and parsley, if desired.
• Cut in remaining butter with a pastry blender or fork until the mixture resembles crumbs.
• In a cup, whisk together the buttermilk and egg.
• Add buttermilk mixture to dry ingredients and stir well to combine.
• With floured hands, divide dough into thirds.
• Mix one third into potatoes, pressing into pan.
• On a lightly floured board, shape remaining dough into a patty to fit in skillet.
• Press dough patty onto potato mixture.
• Using a knife, mark top of dough into six wedges similar to pie slices, being careful not to cut all the way through the dough.
• Cover skillet tightly and cook over medium heat about 18 minutes or until dough is firm.
• In the meantime, preheat broiler.
• Remove skillet lid and brown bread, uncovered, under the broiler for 2-3 minutes until golden.
• Serve immediately.