Friday, September 30, 2011

breakfast potatoes

4 to 8 russet potatoes
1/2 to 1 lb of cheese
generous helping of butter
salt and pepper to taste
herbs to taste

Slice potatoes, keep slices about 1/8 to ¼ inch thick.  Put potatoes in a frying pan with a generous helping of butter.  Cook potatoes until brown and turning crisp. Salt, pepper and sprinkle herbs to taste.  Add cheese and cover for about 3 to 5 minutes or until melted.  Serve with eggs.   You can also put the uncooked eggs in the pan and mix with the potatoes. 


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