1 medium potato, peeled and cubed
2/3 cup milk
1 (6 ounce) can diced green chile peppers
2 tablespoons olive oil
1/2 cup vegetable oil
1 tablespoon chopped fresh parsley
8 slices fresh corn bread
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
Place potato cubes in a large bowl. Mix in milk, cream cheese, diced green chile peppers, olive oil, green onions and parsley salt. Mix until smooth. Pour mixture into prepared baking dish.
Bake uncovered at 350 degrees F (175 degrees C) for about 55 minutes. For a crisp topping, dip corn bread into egg white. Remove skillet from heat and drizzle onto potato cubes.