6 med. potatoes (2 lb.) parboiled
6 slices bacon, diced
1 c. finely chopped onion
1/4 c. chopped parsley
8 eggs
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika

In salted water to cover, bring potatoes to boil and cook gently, covered, until almost tender. Drain and cut into 1/8 inch slices. Saute bacon until crisp, drain and reserve drippings.

In 2 tablespoons drippings saute onion. Add potatoes a few at a time and saute until browned, adding drippings as needed. Return potatoes to skillet in layers, making sure they lie flat. Sprinkle parsley between layers. Beat eggs with salt, pepper and paprika. Pour over potatoes and sprinkle all with bacon. Cook, covered, (use foil if necessary) over low heat approximately 5-6 minutes or until eggs are done. Serve from skillet. Serves 6-8.