Turkish-Inspired Ground Beef and Potato Skillet

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.

Add 1 chopped medium onion to the skillet and cook until softened, about 3-5 minutes. Stir in 2 minced cloves of garlic, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of red pepper flakes (if using), cooking for 1 minute until fragrant.

Stir in 2 diced medium potatoes, 1 cup of canned diced tomatoes (undrained), 1/2 cup of beef broth, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a simmer.

Reduce the heat to medium-low, cover the skillet, and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.

Remove the lid and increase the heat to medium-high. Cook for an additional 3-5 minutes, stirring occasionally, until most of the liquid has evaporated and the sauce has thickened slightly.

Garnish with 2 tablespoons of fresh chopped parsley and serve hot.