Follow these straightforward instructions to bring a little bit of my kitchen into yours.

1. Heat a large non-stick skillet over medium heat and add the butter. Once melted, add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Add the diced potatoes to the skillet. Stir occasionally, cooking until they are golden brown and tender, about 10-12 minutes. Season with salt and pepper.
3. In a medium-sized bowl, whisk together the eggs and milk until well combined. Pour the egg mixture over the potatoes in the skillet.
4. Reduce the heat to low and gently stir the eggs with a spatula, ensuring even cooking. Cook until the eggs are just set, about 5 minutes.
5. Sprinkle the shredded cheddar cheese over the scramble and cover the skillet with a lid. Allow the cheese to melt, about 2-3 minutes.
6. Once the cheese is melted, garnish with fresh parsley if using, and serve immediately.

This dish reminds me of the patience and confidence I learned in the kitchen with my abuela, stirring pots and perfecting flavors. Don’t rush—let the flavors meld together for a truly rewarding breakfast experience.