To begin, peel and slice the boiled, cooled potatoes into thin rounds. For best results, use potatoes boiled the day before, as they hold their shape better during frying. Set them aside in a bowl while preparing the other ingredients.

In a large skillet, heat 1 tablespoon of oil or butter over medium heat. Add the diced bacon and cook until crispy, stirring occasionally to prevent burning. Use a slotted spoon to remove the bacon from the skillet, leaving the rendered fat behind.

Add the sliced potatoes to the skillet, spreading them in an even layer. Fry them in the bacon fat over medium heat for 5-7 minutes, flipping occasionally to achieve a golden brown crust. If needed, add the remaining oil or butter for extra crispiness. Remove the potatoes from the skillet and set aside.

In the same skillet, sauté the chopped onion over medium heat until soft and translucent, about 3-4 minutes. Combine the onions with the cooked bacon and potatoes, mixing gently to preserve the texture of the potatoes.

Crack the eggs into a mixing bowl. Add the milk or cream, salt, pepper, and optional paprika or nutmeg. Whisk thoroughly until the mixture is smooth and well blended. Stir in half of the chopped parsley for added freshness.

Reduce the skillet’s heat to low. Pour the egg mixture evenly over the potato, bacon, and onion combination. Use a spatula to gently fold the ingredients so the eggs coat them evenly. Cook without stirring for 5-6 minutes, allowing the eggs to set slightly.

Once the bottom has set but the top remains slightly runny, cover the skillet with a lid or transfer it to a preheated oven at 180°C (350°F) for 5-7 minutes to finish cooking. Check for doneness; the eggs should be fully set but not overcooked.

Serve the Bauernfrühstück hot, garnished with the remaining parsley. Pair it with a side of fresh bread or a light salad for a complete meal. For an authentic touch, offer mustard or pickled gherkins as condiments. Enjoy with a cup of strong coffee or a refreshing glass of apple juice to complement the hearty flavours.