Peel and cut potatoes into 1/2-inch cubes, finely dice the onion, core and dice the red bell pepper, and thinly slice the green onions. Set all prepared ingredients aside. Heat 1.5 tablespoons of canola oil in a large skillet over medium-high heat until shimmering. Add the potato cubes and cook, stirring frequently, for about 6 minutes until they begin to soften and develop light golden edges. This head start ensures the potatoes will be tender by the time the beef is cooked through.

Push the cooked potatoes to the edges of the skillet and add the remaining 1 tablespoon of canola oil to the center. Add the ground beef to the hot oil and cook, breaking it into small crumbles with a spoon or spatula, for about 2-3 minutes until it loses its raw color and begins to brown. Add the diced onion and diced red bell pepper, stirring to combine with the beef. I like to let the beef sit undisturbed for a minute or two before breaking it up—this creates better browning and more flavorful caramelization.

Sprinkle the smoked paprika, garlic powder, oregano, salt, and black pepper evenly over the beef and vegetable mixture. Stir well to coat everything with the spices. Pour in the Worcestershire sauce, Dijon mustard, hot sauce, and beef broth, stirring to combine thoroughly. The liquid will help distribute the seasonings evenly and create a flavorful sauce. I find that mixing the wet and dry ingredients at this stage ensures every bite has consistent seasoning rather than pockets of concentrated spice.

Reduce heat to medium and simmer for 6-8 minutes, stirring occasionally, until the potatoes are completely tender, the beef is cooked through, and the liquid has reduced slightly to create a glaze. The vegetables should be soft and the beef should show no pink. The sauce will concentrate and coat the ingredients beautifully.

Remove from heat and stir in the sliced green onions for a fresh, bright finish. Taste and adjust seasonings if needed. Serve warm, optionally topped with a dollop of yogurt for richness and a cool contrast to the savory, spiced beef and potatoes.