Instructions: Place potatoes in a medium saucepan and cover with water. Add a dash of salt, and bring to a boil. Cook the spuds until crisp-tender, about 4 minutes. Drain and cool.

Melt 2 teaspoons of the butter in a 10 inch heavy skillet. Add potatoes, and set aside.

In a medium-sized mixing bowl, blend together the flour, baking powder, baking soda, salt, and fresh parsley. Cut in remaining butter with a pastry blender or fork until the mixture resembles coarse meal. In a small mixing bowl, whisk together the buttermilk and egg. Add buttermilk mixture to dry ingredients, and stir well to combine.

With lightly floured hands, divide dough into thirds. Mix one third into the potatoes, pressing this mixture into the pan. On a lightly floured board, shape the remaining dough into a patty to fit in skillet. Press this dough patty onto the 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. Meanwhile, pre-heat the oven broiler. Remove skillet lid and brown the bread, uncovered, under the broiler for 2-3 minutes, until golden. Serve
immediately.

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