Sunny-side-up Eggs over Crispy Home Fries

Crispy potatoes, runny yolks, and hollandaise sauce - mmm brunch! I think this would be even more delicious with poached eggs, though I was too lazy to make them this time. Try your own variations on this yummy meal!

Instructions
2 large potatoes
1 tsp dried parsley
1/4 tsp garlic powder
sprinkle of dried rosemary
salt and pepper to taste
4 eggs
hollandaise sauce (I used 1/2 a packet just had to add butter and milk as package indicated)

Directions
Wash potatoes and microwave them on high for 3-5 minutes.

Chop potatoes into cubes and set aside. Heat oil in pan over medium-high heat. When oil is heated (glossy looking) add potatoes, pepper, parsley, rosemary, and garlic to pan.

Fry potatoes for 10-15 minutes, flipping occasionally so that all sides brown. Place potatoes in an oven-safe bowl and store in a 200 F oven until eggs are cooked.

Heat oil over medium-high heat. Crack eggs in pan and cook until the whites of the eggs are cooked, but yolks are still runny.

Prepare hollandaise sauce as indicated on package.

Serve eggs atop potatoes, then drizzle hollandaise sauce over the top.