1 to 2teaspoonshot sauceplus additional for serving (I used sriracha)
FOR SERVING: non-fat plain Greek yogurt or sour creamshredded cheddar cheese, cooked brown rice or cauliflower rice (or just more hot sauce!)
Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.
Add the beef, onion, and bell pepper. Cook, breaking apart the meat.
Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).
Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.
Stir in the green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if you like.
TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm beef and potatoes in a skillet over medium-low heat. (I love to serve leftovers as a hash by re-crisping the ingredients in a skillet, then topping them with a fried egg.)
TO FREEZE: I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed.