In a large skillet, cook bacon and onion until bacon is crisp. Remove mixture and set aside. Reserve ½ cup of drippings. Add hash browns to drippings; mix well. Cook over medium heat for 10 minutes., turning when browned. Stir in reserved bacon mixture. Using a spoon, make 7-10 wells in the hash browns. Break an egg into each well. Sprinkle with salt, pepper and cheese if desired. Cover and cook over low heat for about 10 minutes, or until eggs are completely set. Garnish with parsley; serve immediately.