Begin by washing and dicing the Yukon Gold or Red potatoes into 1/2-inch cubes. Soak them in cold water for 10-15 minutes to enhance their crispiness. After soaking, drain and dry the potatoes thoroughly using a clean kitchen towel.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely diced yellow onion, cooking for about 3-5 minutes until it becomes translucent and fragrant. Stir in the drained potatoes, seasoning with paprika, garlic powder, salt, and pepper. Sauté for 20-25 minutes, stirring occasionally, until the potatoes are golden brown and crispy on the edges.

While the potatoes are cooking, crack 8 large eggs into a bowl. Whisk them together with whole milk or half-and-half, adding salt and pepper to taste until frothy. Reduce the heat to low, then add unsalted butter to the skillet. Pour in the egg mixture, allowing it to sit for a few moments before gently swirling and folding with a spatula for 3-5 minutes, until the eggs are mostly set but still slightly soft.

Once the eggs are nearly cooked, return the sautéed potatoes and onions to the skillet. If desired, mix in any optional cooked beef or bacon for an extra protein boost. Sprinkle shredded sharp cheddar cheese over the top, then remove the skillet from the heat, allowing the residual warmth to melt the cheese beautifully into the scramble.

Let the Cheesy Potato Egg Scramble rest in the skillet for a couple of minutes. Before serving, garnish with finely chopped fresh chives for a pop of color and freshness. Enjoy with optional hot sauce or ketchup for a flavorful kick.