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1. Bring 2 quarts of lightly salted water to a boil in a 4- to 5-quart pot and boil the potatoes uncovered until they can be easily pierced with the tip of a small, sharp knife.
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2. Drain the potatoes in a colander, return to the pan in which they were cooked or put them in a large, dry skillet and shake over moderate heat until they are dry.
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3. Let the potatoes cool, then cut them into small dice. In a heavy 10- to 12-inch skillet, preferably one with a good nonstick surface, cook the bacon until it has rendered all of its fat and is crisp and brown.
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4. Remove the bacon with a slotted spoon and drain on paper towels. Add the butter to the bacon fat and place over moderate heat until the butter melts.
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5. Add the potatoes, and sprinkle them with the salt and a few grindings of black pepper. Then press the potatoes down firmly into the pan with a spatula.
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6. Cook over moderate heat, shaking the pan occasionally to prevent the potatoes from sticking. A brown crust should form on the bottom surface of the potatoes in about 20 minutes.
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7. Check by gently lifting the edge of the potatoes with a spatula. Cook a few minutes longer, raising the heat if necessary to achieve the proper color. They should be golden brown and crusty.
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8. To serve, cover the skillet with a heated platter and, grasping skillet and plate together, turn them upside down. The potatoes should fall out easily. Serve at once, sprinkled with the crumbled reserved bacon if desired.
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