Heat 1 tablespoon of olive oil in a large skillet over medium 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.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the chopped onion and cook for 3-4 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 6-8 minutes.
Season the beef with salt, black pepper, smoked paprika, dried thyme, and crushed red pepper flakes. Stir to combine.
Return the cooked potatoes to the skillet with the beef.
Pour in the beef broth, stir everything together, and reduce the heat to low.
Cover the skillet and let it simmer for 8-10 minutes, stirring occasionally, until the potatoes are fully cooked and the flavors meld together.
Remove from heat and sprinkle with fresh chopped parsley before serving.