Prep ingredients: Peel and slice the potatoes, chop onion, parsley, and Romano peppers, and mince garlic.

Sauté potatoes: Heat olive oil and butter in skillet, add potato slices, and cook for about 6 minutes until golden brown.

Cook peppers: Sauté chopped Romano peppers in the same skillet for about 3 minutes.

Brown the beef: Add ground beef to the skillet, break apart, and sauté until slightly browned.

Add garlic and onion: Mix in minced garlic and chopped onion, cooking until onion is translucent.

Stir in spices: Add tomato paste, salt, chili flakes, black pepper, paprika, and Italian seasoning, cooking for another minute.

Combine ingredients: Fold in crispy potatoes, pour in chicken broth, and sprinkle parsley. Cover and simmer for about 10 minutes.

Melt the cheese: Remove the lid, add shredded cheddar cheese on top, cover until melted.

Garnish and serve: Top with remaining parsley and serve hot.