Heat the oil in a heavy-bottomed cast-iron skillet over medium-high heat. Add the diced potatoes in a single layer. Cook without stirring for 4-5 minutes to develop a crisp crust, then flip and cook until golden-brown with slightly charred edges and fork-tender. Remove to a plate.

In the same skillet, add the ground beef. Break it apart and cook until nicely browned and crumbled. Drain most of the excess grease, leaving about 1 tablespoon in the pan for flavor.

Lower the heat to medium. Add the diced onions, red bell peppers, and green bell peppers to the beef. Cook until the onions are perfectly caramelized and translucent, and the peppers are visibly softened.

Return the crispy potatoes to the skillet. Sprinkle the smoked paprika, garlic powder, salt, and pepper over the mixture. Stir for 60 seconds to toast the spices.

Pour in the beef broth. Stir continuously as the liquid bubbles and reduces, creating a rich, reddish-brown smoky glaze that coats the meat and vegetables. Remove from heat and garnish with finely chopped fresh green parsley flakes.