Skillet Potato Bread
(132 votes, average: 3.58 out of 5)
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Blushing Belle
The buttery flavor of Creamer potatoes shine in skillet-cooked flatbreads. Perfect with eggs, creamy leftovers, and hearty soups and stews. Enjoy fresh or prepare ahead of time to freeze and enjoy later.
Ingredients
Use the circles as your grocery check-list or when at home preparing your recipe
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Preparation
In a large mixing bowl combine Little potatoes, flour, baking powder, salt, milk, egg, parsley, onion, and cheese. Do not over-mix. Mixture should be lumpy.
Gather into a ball and on a clean, well-floured surface. Pat or roll into a 10-inch circle.
With a sharp knife, slice into six large or eight small triangles.
Pour about one tablespoon of canola oil into a heavy-bottomed skillet and place over medium heat. Once oil is hot, place three or four pieces of dough on the pan and cook until lightly browned. Turn and brown other side to desired crispiness. Repeat with remaining triangles.
Keep cooked breads in a warm oven until ready to serve. Best served fresh off the pan.
Breads can be cooled, wrapped, and refrigerated. You can also freeze them for up to two months. To enjoy warm, heat in the oven before serving.
