Heat 1 tablespoon of 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 or until they start to become tender and golden brown.
Remove the potatoes from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet.
Add the diced onion and green bell pepper to the skillet and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it up with a spatula, until browned and cooked through, about 6-8 minutes.
Drain any excess fat from the skillet.
Return the cooked potatoes to the skillet with the beef and vegetables.
Sprinkle salt, black pepper, smoked paprika, and dried oregano over the mixture and stir to combine.
Pour the beef broth into the skillet and stir to deglaze the pan, scraping up any browned bits from the bottom.
Reduce the heat to medium-low and cook for an additional 5 minutes, stirring occasionally, until the potatoes are fully tender and the flavors are well combined.
Remove from heat and sprinkle chopped fresh parsley over the top before serving.