2 potatoes, peeled and cubed
1 egg, beaten
1 teaspoon vegetable oil
1 large onion, chopped
1 medium yellow squash, seeded
1 small onion, minced
1 medium chicken, diced
1 quart oil for frying
14 large chicken drumettes
1 quart water
1 1/2 quarts milk
1/4 teaspoon kosher salt
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
Place potatoes and egg in large saucepan with water to cover. Bring to a boil over high heat; boil, stirring occasionally, for 10 minutes or until tender. Drain and set aside.
Dredge potatoes in flour and put aside.
Heat oil in large skillet over medium heat. Saute potatoes until golden. Remove from skillet; stir in onion, carrots, celery, bell pepper, pepperjack cheese and tomato pulp. Stir together.
Fry potatoes in oil in skillet over medium heat. Season with salt, pepper, garlic, mustard and onion powder. Stir fry 10 minutes or until golden.
Fry chicken drumettes in hot oil in skillet over medium heat. with a slotted spoon, remove drumettes from skillet; drain on paper towels. Stir chicken drumette mixture into potato mixture. Add chicken drumette to potato mixture and mix well.
Stir chicken drumettes into potato mixture and mix together. Sprinkle potatoes with cornstarch. Top drumettes with chicken drumette mixture and serve.