Boil the potatoes in cold salted water until fork tender. About 25-30 minutes. Drain and cut them into cubes.

Preheat the oven to 450 °F.

Heat a skillet over medium heat and add 1-2 tablespoons oil. Brown the beef and season with salt and pepper. Transfer to a plate.

Add the onion and bell pepper to the skillet and reduce the heat to medium-low. cook until softened. Season with a pinch of salt and add the garlic. Warm through for a few seconds until fragrant. Transfer to the plate with the browned beef.

Add some more olive oil to the pan and add the potatoes. Season with salt and red pepper flakes and arrange them in an even layer. Cover medium heat for a few miutes (3-4 minutes) without flipping them over so that they get crispy on the bottom. Flip the potatoes over and add the beef and onion pepper mixture to the pan. Season with the dried oregano ad more salt and pepper if desired.

Press everything down a little bit to stick together and cook over medium heat so that the bottom gets slightly crisp.

Remove from the heat and crumble some feta cheese over the hash. Top with the shredded mozzarella cheese.

Place the skillet into the preheated oven and bake on the center rack until the cheese melts. (about 10 minutes) Turn on the broiler for the final 2-3 minutes so that it can get some color like a pizza.

Serve with a salad or topped with fried eggs. Kali Orexi!