3 med. potatoes
1 1/2 c. coarsely diced lean bacon
1 c. finely chopped onion
4 eggs
1 tbsp. milk
2 tbsp. chopped parsley
1/2 tsp. salt
Freshly ground pepper

Boil potatoes in jackets in lightly salted water until barely tender. Do not overcook. Cook bacon in heavy 10 to 12 inch skillet until brown and crisp. Transfer bacon to paper towels to drain. Save 2 to 3 tablespoons bacon fat and fry onions in it until soft and transparent. Set aside.

Drain potatoes, peel and cut into 1/4 inch slices. Add to onions in skillet and cook 8 to 10 minutes, turning occasionally until light brown. Beat eggs, milk, parsley, salt and pepper in a small bowl. Crumble bacon over potatoes and pour in eggs. Reduce heat and cook 5 to 6 minutes after tilting pan to distribute eggs evenly. To serve, invert on plate when eggs are set.

NOTE: If it's easier, cut in wedges to remove from pan. This was a favorite of my grandfather. A good way to use up leftover boiled potatoes.