Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the diced potatoes in a single layer and cook for 7 to 9 minutes total, turning once, until the edges are golden on at least 2 sides.

Push the potatoes to the edges, add the ground beef to the center, and cook over medium-high heat for 5 to 6 minutes, breaking it apart, until no pink remains. Spoon off excess fat, leaving about 1 tbsp. Add the onion and bell pepper and cook for 3 to 4 minutes until the onion softens. Stir in the garlic for 30 seconds.

Add the tomato paste and stir over medium heat for 1 to 2 minutes until it darkens to a brick color.

Pour in the diced tomatoes, Worcestershire sauce, beef broth, and brown sugar. Add the smoked paprika, onion powder, salt, black pepper, and red pepper flakes. Stir to combine.

Cover and simmer on medium-low for 15 to 20 minutes until the potatoes are fork-tender. Uncover and cook for 2 to 3 more minutes to tighten the sauce.

Spoon into bowls and scatter chopped parsley over the top.