Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once shimmering, add the diced potatoes and season with salt. Cook for 10–12 minutes, stirring occasionally until they are golden brown and tender.

Stir in the chopped onion and diced bell pepper into the skillet with the potatoes. Sauté for about 5 minutes until softened and onions are translucent.

Add minced garlic to the skillet, stirring quickly to prevent burning. Cook for 1 minute until fragrant.

Push vegetables to one side of the skillet and add the ground beef. Brown for 5–7 minutes, breaking it apart.

Incorporate frozen mixed vegetables, paprika, salt, and black pepper, mixing everything together. Cook for another 5 minutes.

Remove from heat and sprinkle with freshly chopped parsley. Add shredded cheese on top if desired and let it melt slightly.