Skillet Potato Pie
Submitted by Gail
Crushed red potatoes mixed with buttermilk and scallions, pressed into a skillet, and pan-fried until the bottom turns golden and crisp. Slice into wedges and serve hot.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minSomewhere between a potato pancake and a hash brown cake lives this beautiful crispy-bottomed skillet pie.
Cooked red potatoes get roughly mashed, just enough to break them into chunky pieces, then mixed with buttermilk and scallions.
The mixture gets pressed flat into an oiled nonstick skillet and cooked over moderate heat until the bottom forms a deep golden, crunchy crust.
Slide it out onto a plate, cut into wedges, and serve.
Five ingredients. Thirty minutes. Ridiculously satisfying.
Kitchen Tips
- Don’t mash the potatoes smooth. You want rough, chunky pieces that give the pie texture and hold together
- Use a nonstick skillet and just enough oil to coat the bottom. Too much oil and it fries instead of crisping
- Be patient with the browning. The crust needs time on moderate heat to go from soft to shatteringly crisp
- Serve this as a side with eggs for brunch or alongside roasted chicken for dinner
Ingredients
Directions
Cook potatoes, slice ¼ inch 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.
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