- 2 pounds red potatoes, cut in 1-inch cubes
- ½ onion, diced
- 3 pieces bacon, sliced
- Fresh parsley
- 4 eggs
Add the potatoes, onions, 1 teaspoon of salt and a generous amount of pepper to the bacon drippings in the pan. Cover and cook for approximately 15-20 minutes, stirring every minute. When the potatoes are browned and tender, add the bacon and fresh parsley.
Crack the eggs gently over the fried potatoes and cover with the lid, or fry the eggs in a separate skillet to your liking and serve with potatoes. Cook over medium-low until the eggs are set.