Ingredients

• 2 pounds potatoes, cooked, cooled and sliced 
• 1/2 pound cooked bacon, crumbled
• 2 teaspoons parsley flakes
• 1/2 cup chopped onion
• 16 eggs
• 1/4 cup water
• 2 teaspoons worcesterhire
• 1/2 cup shredded Cheddar Cheese or a blend  

In large skillet, brown the onions and potatoes. 

Return all potatoes to large skillet, or use 2 smaller. 

Potatoes should lay flat in several layers. 

Cover with bacon, parsley and onion. 

In medium bowl, whisk eggs, water and worcestershire sauce; sprinkle in Cheddar. 

Pour over potatoes. 

Cook over low-medium heat, with lid on, 5 to 10 minutes; check at 5 minutes. 

When eggs are set, remove from heat; cut into wedges. 

Serve hot with sliced tomatoes and crusty bread. 

Great Brunch or lite Dinner too