Cheesy beef and potato hash

Peel the potatoes, put them in a pot of cold water with a little salt, bring to a boil, then cook over medium until fork tender, 20 to 30 minutes.

Dice the bell pepper really small; peel and finely chop the onion.

Heat a cast iron skillet over medium-high, add a couple of tablespoons of olive oil and the ground beef, season with salt and black pepper, break it into chunks and brown all over, about 8 minutes; transfer to a plate, not fully cooked.

Add a little more oil, the onion and bell pepper and a pinch of salt; reduce to medium-low and cook until soft without much color, then add to the plate with the beef.

Lift the potatoes from the water, and dice them small but not so small they mush.

Add more oil to the skillet and spread the potatoes in an even layer; season with salt, red pepper flakes and dried oregano.

Brown over medium about 3 minutes without moving them, then flip.

Add the beef, onion and bell pepper and press everything together so it sticks and crisps on the bottom.

Crumble in the feta, sprinkle a good helping of mozzarella on top and take the pan off the heat.

Bake on the center rack at 450F about 10 minutes until the cheese melts, turning on the broiler for the final two or three minutes for color.

Serve, with fried eggs or a salad alongside if wanted.

Variation: add kalamata olives with the feta, or sun-dried tomatoes or mushrooms.