Heat a large nonstick skillet over medium heat. Add chopped bacon and cook for about 5-7 minutes until crispy. Remove bacon and set aside, leaving grease in the pan.

In the same skillet, add diced potatoes and finely chopped onion. Cook over medium heat for 10-12 minutes until the potatoes are golden brown and tender.

In a bowl, whisk together six eggs, milk, salt, and black pepper until pale and frothy.

Push the cooked potatoes and onion to one side of the skillet, pour in the egg mixture, and scramble until set but still soft.

Fold the crispy bacon back into the skillet, mix everything, and sprinkle cheddar cheese on top. Cook for an additional minute until cheese melts.

Remove from heat and garnish with green onions or parsley. Serve hot.