Cook the Potatoes:
Heat olive oil in a large skillet over medium heat.
Add diced potatoes and cook for 8 to 10 minutes, stirring occasionally, until they start to soften and brown.
Remove from skillet and set aside.

Brown the Meat:
In the same skillet, cook the ground meat over medium heat, breaking it up with a spatula.
Cook for 5 to 7 minutes, or until fully browned. Drain excess fat if needed.

Sauté Vegetables and Add Seasonings:
Add chopped onion, bell pepper, and minced garlic to the skillet with the meat.
Stir in paprika, onion powder, garlic powder, salt, and pepper.
Cook for 3 to 4 minutes, until vegetables are tender.

Combine and Simmer:
Return the cooked potatoes to the skillet.
Pour in the broth and stir to mix everything together.
Cover and simmer for about 5 minutes, until the potatoes are fully tender and the liquid has reduced slightly.

Add Cheese:
Sprinkle shredded cheese evenly over the mixture.
Cover and let it melt for 2 to 3 minutes, until bubbly and golden.

Serve:
Garnish with parsley if desired and serve hot.