Heat 1 tablespoon of vegetable 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 golden and tender.
Remove the potatoes from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef to the skillet and cook, breaking it apart 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 onions.
Season the mixture with salt, black pepper, smoked paprika, dried thyme, and crushed red pepper flakes.
Pour in the beef broth and stir to combine.
Reduce the heat to medium-low and cook for another 5 minutes, stirring occasionally, until the potatoes are fully tender and the flavors have melded.
Remove from heat and sprinkle chopped fresh parsley over the skillet before serving.