Prepare the Potatoes: Start by washing and dicing your russet or Yukon Gold potatoes into bite-sized pieces. Rinse them well to remove any dirt for that perfect texture.

Boil the Potatoes: In a pot, boil the diced potatoes in salted water for about 10–15 minutes until they are fork-tender. Once done, drain and set aside to dry.

Sauté Until Crispy: In a large skillet, melt butter over medium heat. Add the boiled potatoes and cook for 5–7 minutes, stirring occasionally until they are golden brown and crispy.

Whisk the Eggs: In a separate bowl, whisk together the fresh eggs, milk, salt, and pepper until the mixture is smooth and well-combined.

Combine and Scramble: Pour the egg mixture over the crispy potatoes in the skillet. Let it sit for about 5 minutes without stirring, then gently stir to scramble the eggs and combine everything.

Melt the Cheese: Sprinkle shredded cheddar cheese on top of the scramble, then cover the skillet. Cook for an additional 2–3 minutes, allowing the cheese to melt into creamy goodness.

Garnish Before Serving: Sprinkle chopped green onions or chives on top of the dish before serving for a burst of freshness and color.