Step 1: Heat the olive oil in a large oven-safe skillet (cast iron works great!) over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain any excess fat.
Step 2: Add the diced onion to the skillet with the cooked beef and cook for 3-5 minutes until softened. Stir in the minced garlic, smoked paprika, dried oregano, salt, and black pepper. Cook for another minute until fragrant.
Step 3: Add the cubed potatoes to the skillet and toss well to coat them with the meat and spices. Pour in the beef broth. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until potatoes are fork-tender. Stir occasionally to prevent sticking.
Step 4: Remove the lid and increase the heat to medium-high. Cook for an additional 5-7 minutes, stirring occasionally, until any remaining liquid has evaporated and the potatoes begin to crisp slightly.
Step 5: Evenly sprinkle the shredded cheddar cheese over the top of the potato and meat mixture. If your skillet is oven-safe, you can place it under the broiler for 2-3 minutes until the cheese is bubbly and lightly browned (watch carefully!). Alternatively, cover the skillet with a lid for 3-5 minutes until the cheese is fully melted.
Step 6: Remove from heat, let stand for a couple of minutes, then garnish with fresh chopped parsley if desired. Serve hot and enjoy your easy one-pan meal!