Begin by peeling and slicing the potatoes into uniform pieces for even cooking. Chop the onion and parsley finely, mince the garlic cloves, and prepare the Romano peppers by removing the seeds and chopping them.

In a large nonstick skillet, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Once the butter is melted and bubbling, add the sliced potatoes. Cook for about 6 minutes, turning occasionally until they are golden brown. Remove and set aside.

In the same skillet, add the chopped Romano peppers and sauté them for approximately 3 minutes until softened.

Add 1 pound of lean ground beef to the skillet, breaking it apart. Cook for about 2 minutes until browned throughout.

Stir in the minced garlic, chopped onion, salt, chili flakes, black pepper, sweet paprika, and Italian seasoning. Cook for about 2 minutes until the onion is translucent.

Add 2 tablespoons of double concentrated tomato paste, fresh parsley, and the previously cooked potatoes back into the skillet. Stir well to coat the potatoes.

Pour in 1 cup of chicken broth, stirring to combine all elements. Cover and let it simmer for about 10 minutes.

Remove the lid and simmer for a few minutes to evaporate most liquid. Sprinkle grated cheddar over the top and cover until melted, about 2-3 minutes.