Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.43 Kcal (588 kJ) | ||
| Calories from fat | 8.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.92g | 1% | |
|---|---|---|---|
| Cholesterol | 3.37mg | 1% | |
| Sodium | 63.97mg | 3% | |
| Potassium | 835.83mg | 18% | |
| Total Carbs | 29.27g | 10% | |
| Sugars | 3.38g | 14% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 4.47g | 9% | |
| Vitamin C | 16.7mg | 28% | |
| Iron | 1.8mg | 10% | |
| Calcium | 57.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 67.45 Kcal (282 kJ) | ||
| Calories from fat | 3.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.44g | 1% | |
|---|---|---|---|
| Cholesterol | 1.62mg | 1% | |
| Sodium | 30.73mg | 3% | |
| Potassium | 401.48mg | 18% | |
| Total Carbs | 14.06g | 10% | |
| Sugars | 1.62g | 14% | |
| Dietary Fiber | 1.74g | 15% | |
| Protein | 2.15g | 9% | |
| Vitamin C | 8mg | 28% | |
| Iron | 0.9mg | 10% | |
| Calcium | 27.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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