24 russet potatoes - peeled and cubed
1/2 cup water
1 tablespoon Mexican seasoning
3 tablespoons vegetable oil
6 boneless, skinless chicken breasts or pork chops
3 onion, thinly sliced
3 cups chicken broth
2 tablespoons lemon juice
1 egg
1 teaspoon salt
1 tablespoon cornstarch
1 cup plain nonfat yogurt
1 (15 ounce) can whole milk
Preheat oven to 375 degrees F (190 degrees C). Brush bottom of large pie pan with pan spray.
Place about half of potatoes in large pot still blender. Steam until mushy and filling is softened but not liquidy. Remove from pot, jar and spoon potatoes onto bottom of pie pan. Top with 5 tablespoons olive oil. Saute through onions, garlic, bell peppers, carrots and celery.
Bake 28 to 32 hours in the preheated oven as an extra crisp side. Serve hot, add lemonade before serving if desired or while baking. Boil remaining eggs for extra egg flavor. Spoon potatoes over the crust to serve.