In a sizable skillet, heat the canola oil over high heat. Once it starts shimmering, dial it down to medium heat. Toss in the diced potatoes. Stir occasionally for about 6 minutes, or until they begin to take on a golden hue but still offer some resistance when poked.
Introduce the ground beef, chopped onion, and diced bell pepper to the skillet. Work on crumbling the meat as it cooks.
Time to spice it up! Drizzle in the Worcestershire sauce, spoon in the mustard, and add a smoky touch with the paprika. Stir in the garlic powder, oregano, salt, pepper, and hot sauce. If you like it mildly spicy, a teaspoon of hot sauce will do; go for two if you’re feeling adventurous.
Continue to cook, crumbling the beef all the while, until all ingredients meld together into tenderness. This should take another 6-8 minutes.
Fold in the sliced green onions. Taste-test and adjust seasoning with salt and pepper as needed. Serve this piping hot, either by itself or topped with your choice of Greek yogurt, cheese, or rice. A few extra splashes of hot sauce can also bring this dish to life!
Notes
Storing: Leftovers can be refrigerated in a sealed container for up to 3 days.
Reheating: For a stellar next-day meal, warm the leftovers in a skillet over medium-low heat. I like to create a hash and top it off with a fried egg.
Freezing: Sorry, freezing this dish is a no-go; thawed potatoes tend to get mealy.
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