Add beef pieces to a pot over medium heat and cook until crisp and fat is rendered. Remove the beef from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

Return the pot to medium-high heat and add the onions, carrots, and peppers. Stir and cook until softened.Add the garlic and diced potatoes. Cook for 5 minutes,and season with black pepper and cumin.

Pour in the stock and bring it to a gentle boil. Cook for 10 minutes. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Using a masher, roughly mash the soup. If you want you can blend half the soup until smooth and pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream.

Serve in bowls garnished with parsley, grated cheese and crisp breakfast beef pieces.
Cheese Sticks

Preheat oven to 400F

Roll the puff pastry out thinly on a floured board

Brush with half the egg and toss half the parmesan cheese. Fold the pastry in half, brush with the remaining egg and toss the remaining cheese.

Cut the pastry into 1/2" wide strips and twist the strips. Add some black pepper on top of the sticks. Place on a baking tray and bake for 5 minutes or until golden and crispy.