Wash and dice the potatoes into bite-sized pieces. Set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat if necessary.

Add the remaining olive oil to the skillet. Toss in the chopped onion, green bell pepper, and minced garlic. Sauté for about 3-4 minutes until the vegetables are softened.

Stir in the ketchup, Worcestershire sauce, brown sugar, chili powder, paprika, salt, and pepper. Allow the mixture to simmer for 5-7 minutes, stirring occasionally.

Add the diced potatoes to the skillet, stirring to combine everything well. Pour in about ½ cup of water, cover the skillet, and reduce the heat to low. Let it cook for 15-20 minutes or until the potatoes are tender.

Remove the lid and check that the potatoes are fork-tender. If needed, stir occasionally and add a bit more water if it looks dry.

If you like, sprinkle shredded cheese on top of the dish during the last couple of minutes of cooking. Cover the skillet to melt the cheese.

Once everything is cooked and combined, garnish with chopped parsley before serving.