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 10 minutes or until they start to become tender and golden brown.
Push the potatoes to one side of the skillet and add the remaining 1 tablespoon of olive oil to the empty side.
Add the diced onion to the skillet and sauté for 3 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet and break it up with a spatula.
Cook the ground beef until browned and no longer pink, about 5 to 7 minutes.
Stir the potatoes and onions back together with the beef in the skillet.
Sprinkle the smoked paprika, dried thyme, salt, black pepper, and crushed red pepper flakes evenly over the mixture.
Pour the beef broth into the skillet and stir to combine all ingredients.
Cover the skillet with a lid and cook for an additional 5 minutes, allowing the flavors to meld and the potatoes to become fully tender.
Remove the lid and stir in the chopped fresh parsley.
Taste and adjust seasoning if necessary.
Serve hot directly from the skillet.