1. Start by heating a large cast iron skillet or heavy-bottomed pan over medium heat. Add the vegetable oil or bacon fat, letting it warm until shimmering but not smoking.
2. Toss in the diced potatoes. Spread them out evenly in the pan, letting them cook undisturbed for about 5 minutes to develop a golden crust. Stir occasionally afterward, cooking until tender and nicely browned—around 15 minutes total. Patience here makes all the difference; Mama Lu always said, “Let things brown; flavor’s born in the crust.”
3. Remove the potatoes from the pan and set aside. In the same skillet, add the chopped onion and green pepper, stirring until softened, about 5 minutes.
4. Add the garlic and cook for another 30 seconds until fragrant.
5. Now, add the ground beef to the skillet. Break it apart with a wooden spoon and cook until browned through, about 7-8 minutes. Season with salt, pepper, smoked paprika, and thyme as it cooks.
6. Return the potatoes to the skillet, mixing everything together gently. Let the hash cook for another 3-5 minutes, allowing the flavors to marry and the potatoes to reheat.
7. Taste and adjust seasoning as needed. Sprinkle fresh parsley over the top before serving for a pop of color and freshness.
8. If you like, fry or poach a couple of eggs to serve on top—there’s something about that runny yolk mingling with the savory hash that brings it all home.

I remember those mornings when Mama Lu would coax me to help flip eggs while she stirred the hash, teaching me not just how to cook, but how to savor the moment. That’s the heart of this dish—simple steps, made special by care and company.