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. 

RECIPE FROM: Joan Sayer