Peel and cut potatoes into 1/2-inch cubes, then dice the yellow onion into small pieces and cut the red bell pepper into 1/2-inch pieces. Heat 2.5 tablespoons of canola oil in a large skillet over medium-high heat until it shimmers. Add the cubed potatoes and cook for about 6 minutes, stirring occasionally, until they develop golden-brown edges and soften slightly. This head start on the potatoes ensures they'll be tender and have nice caramelization by the time everything comes together.

Push the cooked potatoes to the side of the skillet and add the ground beef to the empty space. Break it apart with a spoon or spatula as it cooks, then add the diced onion and bell pepper. Stir everything together and cook for 6-8 minutes until the beef is fully browned and broken into small pieces, and the vegetables begin to soften. I like to let the beef sit for a minute or two without stirring at the start—this develops better browning and deeper flavor through caramelization.

Reduce heat to medium and add the Worcestershire sauce, Dijon mustard, paprika, garlic powder, oregano, salt, black pepper, cayenne pepper, and hot sauce to the skillet. Stir well to coat all the meat and vegetables evenly with the seasonings, cooking for another 1-2 minutes to let the spices bloom and release their flavors. This quick cook with the seasonings helps them integrate into the dish rather than tasting separate and raw.

Stir in the sliced green onions and taste the dish, adjusting seasonings as needed. Transfer to a serving bowl or plate. Serve warm, optionally with a dollop of yogurt on the side or mixed in for a cool, creamy contrast that balances the savory and spiced flavors beautifully.