3 (10 ounce) packages grocery store Potatoes
1/2 cup sour cream
1/2 cup shredded sharp Cheddar cheese
1 tablespoon chili powder
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon olive oil
1 cup water
3 eggs, beaten
1 1/2 cups milk
salt and pepper to taste
1/4 teaspoon salt
1 1/2 pounds frozen corn kernels, thawed and drained
1 teaspoon dried oregano
freshly ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
Rub potatoes and cut into wedges.
Bake at 350 degrees F (175 degrees C) for 55 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and bake 35 minutes longer, until golden around the edges. Turn melted potatoes and reserve butter to grease baking pans.
While potatoes are being prepped, wash and peel all the fresh herbs and vegetables. (I use the enchilada sauce in my cooking experiments and recommend it.) Heat olive oil in a large skillet until at a low heat. Add onions, bell peppers, bell peppers, mushrooms, and oregano. Saute over medium heat, stirring constantly, until tender. Remove vegetables from pan, and stir into sauce. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes. Stir eggs and milk into sauce and toss well. Simmer 20 minutes longer, stirring occasionally, until eggs are at desired stage of cooking. Pour milk mixture over potatoes in baking dish. Bake for 25 minutes in the preheated oven, then reduce oven temperature to 325 degrees F (165 degrees C), and bake 15 minutes longer. Toss corn kernels with oregano; sprinkle with basil. Cut into wedges.
Bake for 25 minutes in the preheated oven, then reduce temperature to 350 degrees F (175 degrees C) and bake for 15 minutes longer. When broiling potatoes, place inside baking dish, and immediately brush with egg mixture, transferring to baking dish.
Couple mushrooms and cheese on top of the potatoes, and sprinkle with seasoning packet. Top with mushrooms, bell peppers, bell peppers, mushrooms, and oregano. Sprinkle with black pepper.
Bake uncovered in the preheated oven for 45 minutes to 1 hour. Remove from oven, cool, and chill.
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