Put the potatoes, water, and oil in a 10-inch non-stick skillet. It will be slightly overcrowded.
Cover the skillet and bring to a boil on high. Cook for about 7 minutes, or until the water has evaporated.
Remove the lid. Lower the heat to medium. Stir the potatoes to loosen from the bottom of the pan. Add in the scallions and half of the garlic chives. Cook, stirring occasionally for 5-7 minutes everything starts to brown.
While the potatoes are cooking, beat the eggs and milk in a small bowl.
Once the potatoes are cooked to your liking, pour in the beaten eggs. Stir so the eggs scramble and coat everything. Note: I found the pan so hot that the eggs cooked very quickly. I ended up removing the pan from the burner and finishing the eggs with the residual heat from the pan. This step should take only a few minutes (less than 3).
If you haven't done so already, remove the skillet from the heat. Stir in the Parmesan cheese and remaining garlic chives.
Taste and season with salt and pepper as you prefer.
Serve!
Recipe by Cooking is Messy at https://www.cookingismessy.com/2017/06/26/potato-and-duck-egg-scramble/