Cook the potatoes in salted boiling water until barely tender, about 15 minutes. Drain, peel, and slice about 1/4 inch thick.

Preheat the broiler. Meanwhile, in a medium bowl, beat the eggs just until blended. Mix in the sour cream, salt, and pepper. In a 10-inch skillet, sauté the bacon over medium heat until crisp and transfer to paper towels to drain. Pour off all but 2 tablespoons of the drippings and sauté the onion and potatoes until glazed.

Pour the eggs over the potato mixture and sprinkle with the bacon. Reduce the heat to low and cook until the eggs are set, shaking the pan to prevent them from sticking. Place under the broiler to heat through. Sprinkle with the parsley and chives. Slide onto a warm platter and cut into wedges.