Dice the Yukon gold potatoes into uniform ½-inch cubes. Pat the lean ground beef lightly with a paper towel to remove excess moisture for better browning.

Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the ground beef, season moderately with salt and pepper, and break it up with a spoon. Cook until browned and slightly crisp, about 6-8 minutes. Drain excess fat, leaving about 1 tablespoon.

Push the meat to one side. Add the diced onion to the clearing and cook until translucent, about 3 minutes. Add minced garlic and cook for 60 seconds until fragrant. If dry, add a tiny pat of butter.

Stir everything together. Add smoked paprika, oregano, and cumin. Cook for 1 minute to let spices bloom.

Add cubed potatoes and stir to coat. Pour in beef broth, Worcestershire sauce, and Dijon mustard. Bring to a gentle simmer.

Reduce heat to medium-low, cover tightly, and simmer for 12-15 minutes until potatoes are fork-tender. Stir halfway through.

Remove lid, increase heat to medium-high, and cook 3-5 minutes to evaporate liquid and crisp up, stirring occasionally.

Sprinkle shredded cheese over top, cover, and let melt for 2-3 minutes.

Garnish with chopped green onions and parsley. Serve immediately.