Slice potatoes lengthwise in quarters. Boil until softened but still firm. Drain.
In a large skillet, sauté potatoes 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.