Parboil the Potatoes: Bring a pot of salted water to a boil. Add the chopped russet potatoes and boil until they are just fork-tender. Drain the potatoes well and set them aside.

Brown the Beef: In a large skillet over medium-high heat, add the ground beef, chopped white onion, and minced garlic. Cook until the beef is fully browned and the onions are translucent. Drain off any excess fat from the skillet.

Season: Sprinkle the cooked beef mixture with salt, pepper, and the Italian Seasoning. Stir to combine.

Crisp the Potatoes: Push the beef mixture to the side of the skillet (or temporarily remove it). Add the olive oil to the empty side of the pan, followed by the drained potatoes. Allow the potatoes to cook, undisturbed for a few minutes, until they begin to lightly brown and crisp.

Combine: Toss the potatoes and beef together in the skillet so they are evenly mixed.

Add the Cheese: Remove the skillet completely from the heat. Sprinkle the grated sharp cheddar cheese over the top and gently fold it into the hot meat and potatoes until it is fully melted and creamy.

Serve: Garnish with freshly chopped green onions or parsley, and serve hot. Enjoy!