Dice the potatoes into small cubes for even and quick cooking.
Heat a non-stick skillet over medium heat and melt the unsalted butter.
Add the diced potatoes to the skillet, seasoning with a pinch of salt and black pepper, and sauté until they are tender and lightly crispy, about 10-12 minutes. Stir occasionally to prevent sticking.
While the potatoes are cooking, in a separate pan, cook the bacon slices over medium heat until crispy. Once done, drain the bacon on a paper towel and roughly chop each slice.
In a bowl, crack the eggs and whisk them with a pinch of salt and pepper for seasoning.
Reduce the heat under the potatoes and pour in the whisked eggs on top of the sautéed potatoes. Stir gently to combine, allowing the eggs to set slowly, creating soft scrambled eggs.
Just before the eggs are fully cooked, fold in the crispy bacon pieces, ensuring even distribution.
Plate and serve immediately for a warm, hearty breakfast.