Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Season with salt and black pepper. Cook until deeply browned and crispy, about 5-7 minutes. Drain excess grease and transfer to a bowl, leaving about 1 tablespoon of fat in the pan.

Add the remaining tablespoon of oil to the skillet. Stir in the diced sweet potatoes and onion. Cook over medium-high heat, stirring occasionally, for 8-10 minutes until the potatoes are tender with crispy edges.

Stir in the minced garlic and diced bell pepper. Add cumin, smoked paprika, and chili powder. Cook for 1-2 minutes until fragrant.

Pour in the broth and scrape up the browned bits from the bottom of the pan with a spoon.

Return the cooked ground beef to the skillet. Toss everything to combine. Cook for another 2-3 minutes until the liquid evaporates and the hash is dry and crispy. Season with additional salt and pepper if needed.

Serve hot, garnished with optional toppings like avocado, sour cream, or fried eggs.