Heat olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
Using a slotted spoon, transfer the cooked ground beef to a bowl and set aside, leaving the rendered fat in the skillet.
Add the diced onion to the skillet and sauté until softened and translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced potatoes to the skillet, stirring to coat them in the onion and garlic mixture.
Sprinkle smoked paprika, dried oregano, salt, black pepper, and crushed red pepper flakes over the potatoes. Stir to combine.
Pour the beef broth into the skillet, cover, and reduce heat to medium-low. Cook for 12-15 minutes, stirring occasionally, until the potatoes are tender.
Return the cooked ground beef to the skillet and stir to combine with the potatoes.
Sprinkle the shredded cheddar cheese evenly over the top of the skillet mixture. Cover the skillet and cook for 2-3 minutes, or until the cheese is melted.
Remove from heat and garnish with chopped fresh parsley before serving.