Wash the potatoes and place in a pan with water to cover.
Bring to boil over high heat.
Reduce heat and cook, covered, until the potatoes are soft but not mushy.
Peel the potatoes and slice into rounds about 1/2-inch thick.
Heat the butter in a frying pan.
Add the potatoes a few at a time and fry until golden brown.
Pour the eggs over the potatoes, sprinkle with salt and pepper and stir once.
Cook until the eggs are set.
Turn over onto a serving platter.
Serve for a hearty breakfast or light lunch with salad.