Title: Skillet potato pie
 Categories: Vegetables
      Yield: 4 servings
 
  1 1/2 lb Red-skinned potatoes
    1/2 c  Buttermilk
      2 ea Scallions, minced
      1 ea Salt and pepper
      1 ea Oil for frying
 
  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.