Photographer: Brian Confer
Slice potatoes lengthwise in quarters. Boil until softened but still firm. Drain and, in a large skillet, sauté in butter until brown on both sides. Arrange in the shape of a daisy. Lightly beat the eggs and combine with mint and cheese and pour over potatoes. Cook until crisp and golden on bottoms, flip and cook second side until crisp. Serve with a dollop of yogurt.