Peel the potatoes and slice them thinly. You can cut them into strips if preferred.

Rinse the sliced potatoes in cold water 2–3 times and pat them dry.

Chop the bacon into bite-sized pieces.

Beat the eggs with a pinch of salt. Optionally, add a bit of pepper.

Heat a pan with a small amount of cooking oil and stir-fry the potatoes. Add a pinch of salt.

Once the potatoes are partially cooked, add the bacon and stir-fry together.

Push the potatoes and bacon to one side of the pan. Pour the beaten eggs into the empty side.

Gently scramble the eggs with chopsticks or a spatula until they are soft and fluffy.

Mix the scrambled eggs with the potatoes and bacon. Stir-fry briefly to combine.

Transfer the stir-fry to a serving plate and sprinkle parsley flakes on top.