Dice potatoes evenly into ½-inch cubes. Soak in cold water for 10 minutes to remove excess starch, then drain and pat completely dry.

Heat olive oil in a large skillet over medium-high heat. Add potatoes, season with salt and pepper. Cook undisturbed for 5 minutes until golden, stir once, and cook another 5 minutes until half-cooked. Remove and set aside.

In the same skillet, reduce heat to medium. Add ground beef, season with salt and pepper. Cook until browned, breaking it up. Drain excess fat, leaving 1-2 tablespoons.

Push beef aside, add onion to cleared space. Sauté 3 minutes until softened. Add garlic, cook 1 minute until fragrant.

Stir in smoked paprika, chili powder, and thyme. Cook 30 seconds. Incorporate into beef, add Worcestershire sauce, cook 1 minute.

Return potatoes to skillet, coat in mixture. Add beef broth, simmer, cover, cook 8-10 minutes until potatoes are tender.

Remove lid, evaporate excess liquid if needed. Sprinkle cheese, cover or broil until melted. Garnish with parsley or scallions. Serve immediately.