Corn Salsa Stuffed Potato Napoleons With Smoky Gravy

• 3 tablespoons vegetable oil
• 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
• 2 eggs
• 12 cup milk
• 1 teaspoon cumin
• 1 cup monterey jack pepper cheese, shredded
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) can black beans, drained
• 1 cup salsa
• 14 cup cilantro, diced
• 8 pieces bacon
• 12 cup onion, diced
• 12 cup mushroom, diced
• 2 tablespoons chipotle chiles in adobo, diced
• 1 cup heavy cream

1. Preheat oven to 425 degrees.
2. Place vegetable oil on a rimmed cookie sheet and place in the hot oven for 5 minutes.
3. In the meantime, add potatoes, eggs, and milk in a bowl to combine.
4. Remove hot sheet and carefully spread out potato mixture.
5. Bake in the oven for 25 minutes.
6. Remove and add cheese and return to bake another 10 minutes.
7. Allow to cool for 5 minutes and then using a pizza cutter, cut into 12 equal pieces.
8. In a small bowl combine corn, black beans, salsa and cilantro.
9. Set aside.
10. In a medium sauce pan cook bacon until done.
11. Remove with a slotted spoon and add onions and mushrooms.
12. Cook until soft about 5 minutes.
13. Add chipotle in adobo and cook 1 minute more.
14. Add cream and cooked bacon to the pan, stirring frequently until it reduces and becomes thick, about 5 minutes.
15. To serve: Place one sliced potato on a plate top with 1/4 cup corn salsa.
16. Place another potato on top with more salsa.
17. Finally add one more potato slice and top with smoky gravy.
18. Repeat with remaining ingredients to make 4 servings.
19. Serve immediately.

vegetable oil, potatoes, eggs, milk, cumin, monterey jack pepper cheese, corn, black beans, salsa, cilantro, bacon, onion, mushroom, chipotle chiles, heavy cream

Taken from www.food.com/recipe/corn-salsa-stuffed-potato-napoleons-with-smoky-gravy-475889 (may not work)