• Heat oil in 10-inch cast-iron skillet over medium heat. Add onion; cook until browned, 8 to 10 minutes, stirring often.

  • Stir in potatoes, salt and pepper. Add enough broth to cover potatoes. Bring to boiling. Reduce heat to medium; simmer potatoes until very tender and liquid is almost completely absorbed, 20 to 30 minutes. If potatoes become too dry, add a little more broth. If too much liquid remains, increase heat to boil away excess. Stir mixture from time to time to prevent potatoes sticking to bottom of skillet.

  • Heat broiler. Flatten the potatoes with back of a spatula. Sprinkle bread crumbs evenly over top. Place skillet under broiler. Broil until the potatoes are crusty and golden brown, about 2 minutes. Makes 6 servings.

Nutrition Facts

208 calories; 4 g total fat; 0 mg cholesterol; 400 mg sodium. 41 g carbohydrates; 4 g protein;