Wash the potatoes thoroughly and cube them into small, half-inch pieces, leaving the skins on for nutrients and texture.

Chop the onion, red bell pepper, and mince the garlic.

In a large heavy skillet, brown the ground beef over medium-high heat. Break it up with a wooden spoon until fully cooked. Drain excess fat, leaving about a tablespoon in the pan.

Add the chopped onion and red bell pepper to the skillet. Sauté until the onion is translucent and peppers soften slightly, about 3-4 minutes.

Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.

Push the meat and vegetables to the edges of the pan and add the cubed potatoes to the center. Let them sit against the hot surface for a minute to get some color. Sprinkle with salt, black pepper, and smoked paprika.

Pour in the beef broth, lower the heat, cover the skillet with a lid, and simmer until the potatoes are fork-tender, about 10-12 minutes.

Remove the lid, increase heat slightly, and cook for another 3-5 minutes, stirring occasionally, to evaporate excess liquid and crisp the potato edges.

If using, sprinkle shredded cheddar cheese over the top, cover for 1 minute to melt into a gooey layer.

Garnish with sliced green onions. Serve hot.