Start by placing diced Yukon Gold or red potatoes in a pot filled with salted water. Bring to a boil, then reduce to medium and cook for 10-15 minutes until fork-tender. Drain and set aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the drained potatoes in a single layer. Cook for 5-7 minutes until golden brown and crispy.

Stir in optional chopped ham or bacon. Cook for an additional 2-3 minutes until warmed through.

In a mixing bowl, crack 4 large eggs. Add a splash of milk, salt, and pepper. Whisk until smooth and fluffy.

Pour the egg mixture over the potato and meat mixture in the skillet. Stir gently and cook over medium-low heat for about 5 minutes until set but soft.

Sprinkle shredded cheddar cheese on top. Cover and cook for 2-3 minutes until melted.

Remove from heat and sprinkle with chopped green onions or chives before serving.