Start by washing and peeling the potatoes. Slice them thinly to ensure they cook quickly. Chop the onions and Romano peppers into bite-sized pieces, and mince the garlic cloves.

In a large skillet over medium-high heat, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Add the sliced potatoes and cook for about 6 minutes until golden brown, then remove and set aside.

In the same skillet, add the chopped Romano peppers and sauté for about 3 minutes. Then, add the lean ground beef, cooking until browned but not fully cooked.

Stir in the minced garlic and chopped onion, cooking for another 2 minutes. Season with salt, black pepper, chili flakes, sweet paprika, and Italian seasoning. Add the double concentrated tomato paste and cook for another minute.

Return the potatoes to the skillet, mix with the beef and peppers, and pour in the chicken broth. Cover and cook on medium for about 10 minutes.

After 10 minutes, remove the lid and simmer for an additional 2-3 minutes, stirring until the mixture thickens slightly. Sprinkle grated cheddar cheese on top and cover until melted.

Remove from heat, garnish with chopped parsley and chili flakes, and serve hot.