8 med. Indiana white potatoes
1/2 c. Crisco oil
4 tsp. butter
8 lg. Indiana farm fresh eggs
1/3 c. heavy cream
Garlic powder, onion powder, tarragon, white pepper, salt
4 oz. Country Line cheddar cheese
4 oz. Country Line Longhorn cheese
Grated Parmesan cheese
Paprika
Eckrich Smoky Links and O'Rear's Cinnamon rolls

Peel and slice potatoes. In a large skillet, heat 1/2 cup Crisco oil and 4 tablespoons butter. Fry potatoes, brown over medium heat. Turn only once. While second side of potatoes is browning, beat together in separate bowl the eggs, cream and dash of garlic powder, onion powder, white pepper, salt and tarragon. As the potatoes brown, press them down in the skillet with a large spatula. Add egg mixture, tipping the skillet frequently to allow the egg mixture to firm. Heat broiler.

When all liquid of egg mixture is firm on top, add slices of cheese (1/2 cheddar and 1/2 longhorn) to completely cover the top of egg mixture about 1/4" thick or roughly 8 ounces of cheese. Sprinkle top with grated Parmesan cheese and broil 2 to 3 minutes on top shelf of oven until cheese brown. Sprinkle with paprika, slice like a pie and serve with cinnamon rolls and sausage for a breakfast from Indiana.