6 med. potatoes, (2 lbs.)
Salt
6 slices bacon, diced
1 c. finely chopped onions
1/4 c. chopped parsley
8 eggs
1/4 tsp. black pepper
1/4 tsp. paprika

Put peeled potatoes in sauce pan with 1 teaspoon salt. Bring water to boil, reduce heat, simmer about 20 minutes or until almost tender. Drain potatoes when cool enough cut into 1/8 inch thick slices, set aside. Put bacon in skillet, cook until crisp. Drain on paper towel. Break into 1/2 inch pieces, set aside. Save bacon drippings. Put 2 tablespoon of drippings back in skillet. Cook onion stirring constantly. Set aside when cooked. Add potato slices to bacon drippings 1/3 at a time. Saute until browned. Remove from skillet and repeat until all potatoes cooked. Return all potatoes to skillet with slices laying flat. Make 2 to 3 layers sprinkling each layer with onion and parsley. Put eggs, 1 teaspoon salt, pepper and paprika in small bowl. Beat until well mixed. Pour egg mixture over skillet mixture. Sprinkle with bacon pieces. Cover skillet. Cook over low heat for 5 to 6 minutes or until eggs are set in the center. Remove from heat. Cut in wedges to serve. Makes 4 to 6 servings.