Begin by washing, peeling, and dicing the russet potatoes into 1-inch cubes. Rinse in cold water to remove excess starch and pat dry.

In a large skillet, heat olive oil over medium-high heat. Add diced potatoes in a single layer and cook undisturbed for about 8-10 minutes until golden brown and fork-tender.

In the same skillet, add the ground beef over medium-high heat. Cook for approximately 5-7 minutes until well done and reaches an internal temperature of 160°F. Drain excess fat if necessary.

With the beef pushed to one side, add chopped onion to the empty space and sauté until translucent (about 3-4 minutes). Stir in minced garlic and cook for 1 minute until fragrant.

Sprinkle in paprika, dried oregano, salt, and pepper. Add tomato paste and stir through the beef and vegetables, allowing to cook for about 2 minutes until caramelized.

Pour in beef broth or water and scrape up browned bits from the bottom of the skillet. Gently fold in the cooked potatoes.

Reduce heat to medium-low, cover, and let simmer for 10-15 minutes until potatoes are fork-tender and flavors meld. Adjust seasoning as needed.

Let rest for a few minutes before serving. Garnish with fresh parsley for a pop of color.