In a large skillet, melt 1 tablespoon butter over medium high heat. Add the potatoes and spread them out in a layer across the pan. Let them cook and begin to brown for 2-3 minutes and then stir and spread them out again. Season to taste with salt and pepper. Cook another 1-2 minutes and then add in the meat. Stirring occasionally, cook for 2 minutes or so, until everything is hot and crispy. Remove to a medium-size bowl and cover to keep warm.
Add a tablespoon of butter to the skillet, allow it to melt over medium heat and then add the onions. Cook, stirring occasionally, for 2 minutes, until the onions soften. Add the peppers (and mushrooms, if desired). Continue cooking, stirring occasionally, until the vegetables are tender, about 4 minutes.
Drain any liquids from the skillet, only necessary when adding mushrooms. Return the meat and potatoes to the skillet with the vegetables. Stir to combine. Reduce heat to low.
Add a tablespoon of butter to a medium-size skillet, allow it to melt over medium heat. Add the eggs. Cook the eggs until they are as done as you like.
Divide the pork skillet between 4-6 plates and top with the eggs. Enjoy!