Dice the potatoes by cutting them into small, even pieces. Rinse under cold water to remove excess starch.

In a large skillet over medium heat, add butter or olive oil. Once melted, add the diced potatoes. Cook for about 10-15 minutes, stirring occasionally, until golden brown and tender.

Whisk the eggs in a bowl with a splash of milk, and season with salt and pepper to taste.

Pour the egg mixture over the cooked potatoes. Stir gently for about 5 minutes until the eggs set and fully cook without over-stirring.

Sprinkle the shredded cheddar cheese over the scramble. Stir gently until the cheese is melted and integrated into the dish.

Garnish with chopped green onions on top and serve warm.