Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the diced potatoes to the skillet and cook, stirring occasionally, for about 10 minutes until they start to become tender and golden brown.
Remove the potatoes from the skillet and set aside.
Add the remaining 1 tablespoon olive oil to the skillet.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula, and cook until browned and no longer pink, about 6-8 minutes.
Drain any excess fat from the skillet.
Return the cooked potatoes to the skillet with the beef and onions.
Stir in the smoked paprika, dried oregano, salt, and black pepper.
Pour in the beef broth and stir to combine.
Reduce the heat to medium-low, cover the skillet, and cook for 5 minutes to allow the flavors to meld and the potatoes to finish cooking.
Sprinkle the shredded cheddar cheese evenly over the top of the skillet.
Cover the skillet again and cook for an additional 2-3 minutes until the cheese is melted.
Remove from heat and garnish with chopped fresh parsley before serving.