Skillet Potato Pie
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
red skinned potatoes
|
|
| ½ | cup |
buttermilk
|
|
| 2 | each |
scallions, spring or green onions
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
red skinned potatoes
|
|
| 118 | ml |
buttermilk
|
|
| 2 | each |
scallions, spring or green onions
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
vegetable oil
for frying |
*
|
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.
