Boil the Potatoes: Start by placing diced potatoes in a pot of salted water and bringing it to a boil. Cook for 10–15 minutes, or until they're fork-tender. Drain and set aside to let them cool a bit.

Sauté the Potatoes: In a large skillet, melt butter over medium heat. Add the boiled potatoes and cook for 5–7 minutes, until they turn golden and crispy on the edges.

Add Protein (Optional): If you’re including chopped cooked ham or bacon, stir it in now, and cook for an additional 2–3 minutes.

Whisk the Eggs: In a medium bowl, whisk together the large eggs, milk, salt, and pepper until smooth and well combined.

Combine and Cook Eggs: Pour the egg mixture over the potatoes in the skillet. Let it cook for about 5 minutes, stirring gently and occasionally, until the eggs are scrambled and fully cooked.

Melt the Cheese: Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet with a lid and cook for 2–3 minutes, until the cheese melts.

Garnish and Serve: Remove the skillet from heat. Top your scrambled eggs with chopped green onions or chives and serve warm.