Total Time
40mins
Prep 10 mins
Cook 30 mins

Even though is low fat, you could still use lowfat buttermilk also.

Ingredients Nutrition

  • 1 12 lbs red potatoes
  • 12 cup buttermilk
  • 2 scallions, minced
  • salt and pepper
  • oil (for frying)

Directions

  1. Cook potatoes, slice 1/4 in. thick.
  2. Mash lightly just until broken up into several pieces.
  3. Stir in buttermilk and scallions and season with salt and pepper.
  4. Heat just enough oil to coat bottom of non stick skillet.
  5. When hot enough, pour in potato mixture and pat in evenly.
  6. Turn the heat to moderate and cook until the bottom of the pie is crisp and browned.
  7. Slide out onto a plate and cut into wedges.

Reviews

(7)
Most Helpful

This was really good. I used russet potatoes and chives instead of scallions. It was very good but, I think would be better with red potatoes. I will definitely make it again - it was so easy!

fab.butcher November 08, 2006

Wow, this was great. We enjoyed this dish a lot. Easy to prepare, great texture and flavor. Made as directed except I added a pinch of red chile powder. I think the slight tangy flavor of the buttermilk was a great addition. Thanks for sharing this keeper.

Miss Annie August 21, 2005

I was unsure about the buttermilk, but have to say this is an excellent potato dish. Easy to make and I LOVE the crispy bottom. Will definitely be making this again.

Soup Fly * June 14, 2005

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