Wash and dice the Yukon Gold or Red potatoes into 1/2-inch cubes. Soak in cold water for 10–15 minutes to remove excess starch.

In a large skillet, heat the olive oil over medium heat. Add the diced yellow onion and sauté until translucent, about 3–4 minutes.

Add the dried potato cubes seasoned with paprika, garlic powder, salt, and pepper. Cook for 20–25 minutes, stirring occasionally until tender and golden brown.

While the potato and onion mixture cooks, whisk together the eggs and milk until frothy. In a separate skillet, melt the butter over low heat.

Pour the egg mixture into the skillet, allowing to set slightly before gently scrambling for about 3–5 minutes until mostly set.

Fold in the sautéed potato and onion mixture into the scrambled eggs. Sprinkle the shredded cheddar cheese on top and let it melt.

Rest for a minute, then divide onto plates. Garnish with chopped chives and serve with hot sauce or ketchup.