3 slices bacon
1 1/2 pounds shredded Cheddar cheese
1 cup hot water
2 tablespoons vegetable oil
8 eggs
4 potatoes, peeled and cubed
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried parsley
2 tablespoons butter
2 teaspoons brown sugar
1/4 cup white sugar for garnish
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, mix all of the prepared ingredients. Mix in the water and oil. Stir gently until well blended. Make a well in the center and pour into a large bowl by 1/2 cupfuls. Stir in the eggs, potatoes, salt, garlic powder, parsley and butter. Mix well. Cover and refrigerate overnight.
Garnish with parsley.
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