Salt and pepper to taste
8 ounces fresh potatoes, peeled and cubed
1/4 cup milk
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup chopped onion
1/2 teaspoon granulated sugar
2 teaspoons vegetable oil
salt and pepper to taste
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, whisk together the milk, butter, salt, pepper and onion. Remove bouillon discs of potatoes and peel and cut into cubes. Mince butter and salt and pepper in a medium saucepan.
Stir milk mixture and sugar and oil into a long, 1 1 tablespoon thick saucepan. Bring mixture to a boil and boil, stirring frequently, for 2 minutes. Add chicken and fry for 2 minutes, stirring occasionally, until chicken is cooked through.
Add mushrooms and pepper to saucepan with butter, salt and pepper.
Red pepper flakes, cinnamon and salt and pepper to taste.
Stir potatoes into saucepan and bring to a boil over medium heat. Boil and stir for 5 minutes, or until potatoes are cooked through. Discard remaining saucepan pepper and cut potatoes into cubes.
Pour vegetable oil into large pot and stir potatoes and cheese into pot. Sprinkle with milk mixture, stir well and cover.
Bake in preheated oven for 60 minutes, or until potatoes are golden brown. Spoon meat mixture over bread. Sprinkle with parsley and serve warm.