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Cook potatoes with their skins in boiling salted water until done. Cool, peel or leave skins on, cube or slice. Cut bacon in small pieces and fry on medium heat to desired crispness. Drain on paper towel. Add approximately 2 Tablespoons butter to the bacon fat and fry onions until transparent. Add the potatoes to the pan with the onions and fry until crust forms. Return bacon. Crack the eggs into the potatoes and scramble them around with everything. Salt and pepper to taste. Be careful with the salt, since the bacon is salty. Finish with parsley.
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