1. Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to crisp up and are almost tender.
2. Add ground beef to the skillet, breaking it apart as it cooks. Brown the beef for 5–7 minutes, then drain any excess fat.
3. Add diced onion and garlic to the skillet and sauté for 2–3 minutes, until softened and fragrant.
4. Sprinkle in paprika, cumin, chili flakes (if using), salt, and pepper. Stir well to combine.
5. Pour in the beef broth and cook for an additional 5-7 minutes, allowing the potatoes to absorb the flavor and soften completely.
6. Serve hot, garnished with fresh parsley if desired.