Wash and dice the potatoes into bite-sized pieces. Boil them in salted water for 10–15 minutes until they’re fork-tender, then drain thoroughly.

In a skillet, melt butter over medium heat. Add the boiled potatoes and cook for 5–7 minutes, stirring occasionally until they’re golden and crispy.

In a bowl, whisk together the eggs, milk, salt, and pepper until smooth. Pour this egg mixture over the crispy potatoes and let it set for about 5 minutes to thicken.

Gently stir to combine the eggs with the potatoes, ensuring they stay light and fluffy.

Sprinkle cheddar cheese over the top. Cover the skillet and allow it to cook for an additional 2–3 minutes, or until the cheese is melted and bubbly.

Finish by garnishing with chopped green onions or chives before serving.