Cook diced bacon, stirring occasionally, until crisp, 6–8 minutes. Using a slotted spoon, transfer to paper towels to drain (do not pour off fat from skillet).

Step 2

Add potatoes to skillet and cook, stirring often, until golden brown and tender, 10–12 minutes. Using a slotted spoon, transfer to a plate; season with salt and pepper.

Step 3

Meanwhile, whisk eggs in a large bowl to blend; season with salt and pepper. Heat butter in a large nonstick skillet over medium heat. Cook eggs, stirring occasionally and scraping bottom of skillet with a heatproof spatula to form large curds, until just set, about 3 minutes. Remove from heat and mix in bacon.