Start your potatoes boiling.

When they are started, start frying the bacon in a large skillet over medium heat.

While bacon is frying, combine eggs with the milk, parsley, salt and pepper. Whisk to combine. You should still see large bubbles. Set aside.

When bacon is crisp, remove it with a slotted spoon and reserve. Add the onion to the bacon fat and saute until soft, but not brown, about 5 minutes. As soon as potatoes are done and sliced, add to skillet. Cook until they are golden with some brown edges. Stir in the bacon. Now pour in the egg mixture.

With a spatula, turn the mixture over a couple of times to combine, scraping up from the bottom, then pat the mixture down into a thick layer. Cover. Reduce heat to low and cook for 5-7 minutes or until the eggs are lightly set, but still moist. Don't overcook. Serve immediately. I like mine smothered with ketchup!