2 (11 ounce) cans potato chips
1 cup butter
1 medium potato, peeled and cubed
1 tablespoon brown sugar
1 teaspoon dried parsley
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1 teaspoon garlic powder
4 tablespoons all-purpose flour
1 medium onion, sliced into 1/4 inch thick strips
1 quart vegetable oil
2 tablespoons butter, softened
Preheat oven to 425 degrees F (220 degrees C).
Slice potatoes and cut into strips. Place strips in baking pans. Top each strip with 1 cup of butter. Drizzle with brown sugar, spread on cheese and top with Parmesan cheese. Brush with balsamic vinegar, sprinkle with oregano, and pour in garlic powder.
Bake in preheated oven for 45 minutes, until tender. Stir potatoes at least 10 minutes before moving to plate. Pour egg mixture over potatoes.
Grease two 9x13 inch baking pans. In a medium saucepan, melt butter. Stir in brown sugar, parsley, balsamic vinegar, oregano, garlic powder, flour, and onion slice.
In a small bowl, mix chopped potato. Mix the flour, oil, butter, potato mixture, and potato mixture. Mix gently until just blended. Drizzle potato mixture over potato and cheese.
Bake uncovered for 35 to 45 minutes in the preheated oven. Allow to cool completely.