In a medium pot, we place the potatoes and cover them with cold water. We cover the pot, bring the water to a boil, reduce the heat to medium, and add some salt. We boil them, uncovered, for about 15 minutes until they are just done. We remove them from the pot with a spoon and place them one at a time on the cutting board. We halve them once, peel them as best we can, halve the pieces again, and then cube them. We have about 2 cups of cubed potatoes.
In a large non-stick pan, we heat the oils over medium heat. When the oil is hot, we add the potatoes, making sure they are in one layer, and fry them for about 6 minutes. We do not stir them at this point but let them brown on the bottom.
Meanwhile, we break the eggs into a large bowl and add the cheese, salt, pepper, and milk. We whisk well. We rinse and pat dry the sage leaves and then laying them on top of each other, roll them into a tight cylinder and slice. We add the shreds of sage to the beaten eggs.
When the potatoes are a nice color on the bottom, we stir, and cook for another 5 minutes or so to brown another couple of sides. When all the potatoes are nicely browned and tender, we are ready for the eggs. We lower the heat on the non-stick skillet and add the eggs. We stir with a wooden spoon to mix the eggs with the potatoes and to cook the eggs. This only takes a couple of minutes or so to have well-cooked scrambled eggs and potatoes.
We serve them with additional salt and pepper.