Prepare all your ingredients: peel the potatoes, slice them lengthwise in half and then into ¼ inch thick slices. Finely chop the onion and parsley, and mince the garlic. Cut the Romano peppers in half, deseed, and slice them thinly.

Heat the olive oil and butter in a large nonstick skillet over medium-high heat.

Add the sliced potatoes and cook for about 6 minutes, turning until golden brown on all sides. Remove the potatoes from the skillet and set aside.

In the same skillet, add the chopped peppers and cook for around 3 minutes until they start to soften.

Stir in the ground beef, breaking it up into small pieces and cooking until slightly browned, about 2 minutes.

Add the minced garlic and onion, cooking until fragrant, which should take another 2 minutes.

Season the mixture with salt, chili flakes, paprika, and Italian seasoning, stirring in the tomato paste afterwards.

Gently mix in the parsley and cooked potatoes, ensuring everything is combined.

Pour in the chicken broth, cover the skillet, and cook for about 10 minutes until the potatoes are tender. Remove the lid and let it simmer until the broth evaporates.

Sprinkle cheddar cheese on top, cover to melt completely, and serve hot with a sprinkle of parsley and chili flakes.