1 1/2 lb Red-skinned potatoes
2    Scallions, minced
1    Oil for frying
1/2 c  Buttermilk
1    Salt and pepper

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.