Fried Potatoes and Eggs

I already made this twice and I can see me making this one for Sunday breakfast often. I love all the possibilities of cheese and herb combinations. For my first time I did a double recipe for my daughter and myself to eat while watching Food Network Saturday morning. We opted for provolone cheese and fresh tarragon (since she had some in a pot growing nicely). We thought it was great. The next time I made it for myself and I used Cheddar cheese and fresh chives from my herb garden. Again: delicious. Can’t wait to try other cheese and herb combinations. Five minutes was perfect for cooking the potatoes in the water and oil and they were starting to brown when I took off the lid after prepping the other ingredients. After a couple more minutes, the potatoes were ready for the eggs, green onion, and herbs. Once scrambled, it only took a couple more minutes for the cheese to melt and breakfast was ready with only one pan to wash.