Even the pickiest eaters can’t resist this delicious dish

1. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.

2. Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent and fragrant.

3. Stir in the cubed potatoes, diced carrots, and bell pepper. Cook for about 5 minutes, allowing the vegetables to start softening.

4. Season the mixture with salt, black pepper, dried thyme, and smoked paprika. Stir to combine.

5. Pour in the beef broth, bringing the mixture to a gentle simmer. Cover the skillet and let it cook for about 15-20 minutes, or until the potatoes and carrots are tender.

6. Remove the lid and increase the heat slightly to allow any excess liquid to evaporate, stirring occasionally.

7. Once the hash is nicely browned and the vegetables are cooked through, sprinkle with fresh parsley before serving.

For a spicier version, add a pinch of red pepper flakes or a diced jalapeño along with the bell pepper. You can also substitute sweet potatoes for a sweeter twist or add some corn kernels for extra texture. If you prefer a vegetarian version, swap the ground beef for crumbled tempeh or cooked lentils. Feel free to experiment with different herbs like rosemary or oregano for a unique flavor profile.