Potatoes in Buttermilk

Preparation info

  • Difficulty

    Easy

  • Makes

    4

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

These are a perfect ham or bacon go-with for breakfast—or any meal

Ingredients

  • 2 tblsp. butter or regular margarine
  • 2 c. chopped peeled raw potatoes
  • ½ tsp. salt
  • tsp. coarse grind pepper
  • 1 c. thick buttermilk
  • Paprika

Method

  • Heat butter in a skillet (electric one is excellent); add potatoes and toss and cook until potatoes begin to brown. Add salt, pepper and buttermilk; simmer slowly until potatoes are tender and liquid thickened. Sprinkle a little paprika on each serving.