30 dried red chiles, such as dried Anaheim or Hatch, or 4 pounds fresh green chiles, such as New Mexico, Hatch or Anaheim
1 1/2 tablespoons garlic powder
1 1/2 tablespoons table salt
1/2 cup vegetable oil
1/2 cup all-purpose flour
6 medium Russet potatoes, peeled if desired, shredded
2 tablespoons vegetable oil
8 ounces shredded Cheddar cheese
8 ounces shredded Monterey Jack cheese
12 large eggs
Butter or oil, for frying the eggs
Kosher salt and freshly ground black pepper
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