Bauernfrühstück (German Farmer's Breakfast)

Cook bacon in 12-inch nonstick or carbon-steel skillet over medium-high heat until golden brown at edges and just starting to render, 3 to 5 minutes. Add onion and continue to cook until onion is soft and golden brown, 3 to 5 minutes. Using slotted spoon, transfer bacon and onion to bowl, leaving fat in skillet (you should have about 1 teaspoon).

Add 2 tablespoons butter to bacon fat and melt over medium heat. Add potatoes and ½ teaspoon salt and stir to coat potatoes evenly with fat. Cover and cook, shaking pan occasionally, for 9 minutes. After 9 minutes, potatoes should be bubbling at edges; if there is no moisture around potatoes, lower heat slightly; if there is no or little sizzling around potatoes, increase heat slightly. Cover and continue to cook until potatoes can be easily pierced with tip of paring knife, 6 to 9 minutes.

Remove lid and gently stir potatoes (it is okay if some potatoes break). Continue to cook, uncovered, gently stirring every 2 to 3 minutes until potatoes are golden brown (not all surfaces will be brown), about 10 minutes. Meanwhile, whisk eggs in bowl and add pepper and ¼ teaspoon salt; set aside.

Add bacon and onion to skillet and stir gently to combine. Add remaining 1 tablespoon butter and swirl skillet, so butter melts in between potatoes. Pour eggs over potatoes and cook, without stirring, until eggs begin to set, 45 seconds to 1 minute. Using rubber spatula, lift edge of cooked egg, then tilt pan to 1 side, so uncooked egg runs underneath. Repeat process, working around pan edge, using spatula to gently scrape uncooked egg toward rim of skillet, until top is just slightly wet, 1½ to 2 minutes.

Cover and cook until eggs are set and no longer appear runny, 2 to 3 minutes. Using rubber spatula, loosen from skillet and transfer to serving platter. Season with salt and pepper to taste and garnish with parsley. Slice and serve.