Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Once cooked, remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they start to turn golden brown.
Add the onion, carrots, and bell pepper to the skillet. Cook for another 5 minutes, until the vegetables begin to soften.
Stir in the garlic, salt, black pepper, smoked paprika, and thyme. Cook for 1 minute until the garlic is fragrant.
Return the cooked ground beef to the skillet and stir to combine with the vegetables.
Pour in the beef broth or water, and cover the skillet with a lid. Let the hash cook for another 10 minutes, or until the potatoes are tender.
Remove the lid and cook for an additional 5 minutes to allow any excess liquid to evaporate and the hash to crisp up slightly.
Serve hot, garnished with fresh parsley if desired.
Variations & Tips
For a spicier version, add a pinch of red pepper flakes or a diced jalapeño pepper. You can also substitute sweet potatoes for russet potatoes for a different flavor profile. If you’re looking to make this dish vegetarian, swap the ground beef for a plant-based ground meat alternative or use a mix of mushrooms and lentils. For added richness, top the hash with a fried or poached egg before serving.