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Makes 6 servings
Peel and dice potatoes. Place in a medium saucepan, cover with
water and add salt. Bring to a boil 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 an ovenproof skillet. 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
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