Prep the produce. Wash and dice the potatoes into small cubes, about 1/2-inch pieces. Dice the onion and bell pepper, and mince the garlic. Smaller potato cubes cook faster and crisp better.

Brown the beef. Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Add the ground beef and break it up with a spatula. Season with a pinch of salt and pepper. Cook until well browned, 5–7 minutes. Spoon off excess fat if there’s a lot.

Add the aromatics. Stir in the onion and bell pepper. Cook 3–4 minutes until they start to soften. Add the garlic and cook 30 seconds until fragrant.

Season it up. Add smoked paprika, Italian seasoning, and chili powder if using. Stir in the tomato paste and cook for 1 minute to toast it slightly. This deepens the flavor and removes any raw tomato taste.

Crisp the potatoes. Push the beef mixture to one side of the pan. Add 1–2 tablespoons oil to the empty side and add the diced potatoes in an even layer. Sprinkle with salt and pepper. Let them sear, undisturbed, for 3–4 minutes to build color.

Combine and steam. Stir the potatoes and mix them with the beef. Pour in the broth or water, cover with a lid, and reduce heat to medium. Cook 8–10 minutes, stirring once or twice, until the potatoes are tender.

Uncover and finish. Remove the lid. Let any extra liquid cook off, 2–3 minutes. Taste and adjust with more salt, pepper, or paprika. If you like, sprinkle a little cheese on top and let it melt.

Serve hot. Top with green onions or a dash of hot sauce. It’s great on its own or with a side of steamed veggies or a green salad.