In skillet of electric chafing dish (hot water pan)
or any 12" skillet over medium heat,
cook bacon until crisp. With slotted spoon,
remove bacon to paper towels. Meanwhile,
into large bowl, coarsely shred potatoes;
stir in cheese, egg, onions, salt, pepper
and bacon until well mixed.
In skillet, in hot bacon drippings,
drop flour 1/3 c. mounds of potato mixture.
Using pancake turner, press each mound into 3" patty.
Fry patties 8-10 min. until browned, turning once.
Remove patties to platter; keep warm.
Repeat with remaining potato mixture.
Garnish with parsley sprigs. Serves 4.