Peel and dice your potatoes into small, even cubes. Boil in water for about 10 minutes until fork-tender. Drain.

In a large skillet, cook chopped bacon or ham over medium heat for 5-7 minutes until crispy. Remove, leaving drippings in the pan.

Add drained potatoes to the skillet and cook over medium-high heat for 5-7 minutes until golden and crispy.

Whisk together eggs, milk, salt, and pepper in a bowl until fluffy. Pour over the crispy potatoes.

Gently stir and cook over medium-low heat for 4-5 minutes until eggs set.

Add cheese and bacon/ham back to the skillet. Fold together and cook for an additional 2-3 minutes until cheese melts.

Garnish with chopped green onions or chives and serve immediately.