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What You Need:

• 1 lb. white potatoes, peeled and diced
• 2 C of flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 1/4 C fresh parsley, chopped
• 4 T butter, divided
• 1 C of buttermilk
• 1 egg

How to Make It:

1. Place the potatoes into a saucepan and cover them with water.
2. Place the pan over medium high heat and bring the water to a brisk boil.
3. Cook the potatoes in the boiling water for 4 minutes or until crisp tender.
4. Drain the potatoes well and set them aside to cool.
5. Place the flour, baking powder, soda, salt and parsley into a large mixing bowl.
6. Add all but 2 t of the butter and cut it into the dry ingredients with a pastry blender until the mixture resembles coarse crumbs.
7. Pour the buttermilk into a separate bowl.
8. Whisk in the egg until well combined.
9. Pour the mixture into the dry ingredients and mix until completely combined.
10. Place the remaining 2 t of butter into a skillet over medium heat.
11. Allow the butter to melt completely then add the potatoes and stir to coat.
12. Flour your hands and form the dough into a ball.
13. Separate the ball into thirds.
14. Mix one third of the dough into the potatoes in the skillet
15. Flour a flat surface and lay the remaining dough on the flour.
16. Shape the dough into a flat circle that will fit into the skillet.
17. Press the dough round into the skillet over the potato mixture.
18. Cut 6 wedges into the top of the dough being careful to not cut all the way through.
19. Place a tight lid over the skillet and cook the bread over medium heat for 18 minutes or until the dough has firmed.
20. Set the oven on broil.
21. Remove the skillet lid and place the skillet into the broil.
22. Broil the bread for about 3 minutes or until a golden brown.

Serves: 6

A cast iron skillet is the best type to use to make this bread.