Place the diced potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook for 5 minutes until slightly tender. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes. Remove the beef from the skillet and set aside, leaving the drippings in the pan.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced potatoes and cook, stirring occasionally, until golden brown and crispy, about 8 minutes.
Add the diced onion and green bell pepper to the skillet with the potatoes. Cook, stirring occasionally, until the vegetables are softened, about 4 minutes.
Add the minced garlic, smoked paprika, salt, and black pepper to the skillet. Stir to combine and cook for 1 minute until fragrant.
Return the cooked ground beef to the skillet. Stir everything together and cook for an additional 2 minutes to heat through and allow flavors to meld.
Remove from heat and sprinkle with chopped fresh parsley before serving.