In a large skillet, heat over medium heat and add the ground beef, breaking it into small crumbles with a spatula. Cook for about 5-7 minutes, stirring occasionally, until browned and no longer pink. Drain excess fat while keeping some for flavor.

Add the diced onion and minced garlic to the skillet. Sauté for 3-4 minutes until the onion is translucent and fragrant.

Stir in the diced potatoes along with beef broth, paprika, thyme, salt, and pepper. Mix well and cover, reducing heat to medium-low, simmer for about 20 minutes until potatoes are tender.

Once the potatoes are fork-tender, sprinkle shredded cheddar cheese over the mixture. Cover and let sit for 2-3 minutes until cheese is melted.

Sprinkle chopped fresh parsley over the melted cheese before serving. Serve hot and enjoy!