Get all the prep done before you start cooking. Peel the potatoes, cut lengthwise in half and slice into ¼ inch thick slices. Finely chop the onion and parsley, mince the garlic. Cut the Romano peppers lengthwise in half, deseed and slice thinly.

Heat oil and butter in a large nonstick skillet over medium high. Add potatoes and cook for about 6 minutes until they’re golden brown on all sides. Remove from skillet.

To the same skillet, add peppers, cook for 3 minutes until they start to soften. Add ground beef, break up into pieces and cook until slightly browned, about 2 minutes.

Add garlic and onion, cook until fragrant, about 2 minutes. Add salt, chili flakes, pepper, paprika and Italian seasoning. Stir in tomato paste.

Add parsley and potatoes, stir gently until combined. Pour in chicken broth, cover with lid and cook for about 10 minutes until the potatoes are tender. Remove the lid and simmer until the broth is evaporated.

When ready, sprinkle cheddar on top, close the lid and let it melt completely.

Top with parsley and chili flakes. Serve immediately while still hot with a big side salad. Enjoy!