Heat small (6-7") skillet over medium-low heat. Add bacon, sliced in half if necessary to fit. Cook until almost crisp. Drain on a paper towel. Chop and set aside.
Melt butter in hot skillet. Immediately add potatoes and press down into an even disc. Cook for 4-5 minutes or until golden. Flip (in sections is okay if necessary).
Reduce temperature to a touch above low.
Omelet variation: Immediately pour lightly seasoned whisked eggs over potatoes. Sprinkle with bacon. Cover and cook until set, 3-5 minutes.
Sunny side up variation: Immediately crack two eggs over hash browns. Sprinkle with bacon. Cover and cook until whites are nearly set, 3-5 minutes.
Carefully slide onto a plate, using a spatula to guide it out if needed.