Stovetop Potato Bread
Recipe courtesy of the Idaho Potato Commission.
1 pound Idaho potatoes, peeled and diced
4 tablespoons butter - divided use
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg
1/4 cup chopped flat-leaf parsley (optional)
- Peel and dice potatoes. Place in a medium saucepan, cover with water and add salt. Bring to a boiling and cook until crisp-tender, about 4 minutes; drain and cool.
- Melt 2 teaspoon 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 pan.
- 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 to 3 minutes until golden.
- Serve immediately.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 303; Total Fat: 9g; Cholesterol: 58mg; Total Carbs: 47g; Protein: 8g; Sodium: 542mg.
Recipe and photograph courtesy of the Idaho Potato Commission.