1) Heat 1 tablespoon of oil in a frying pan to medium heat, add beef mince and chorizo, cook until brown, breaking it up as it cooks. Season with salt and pepper, to taste.
2) Add potatoes, onion and 1 tablespoon of oil, if needed. Stir to incorporate, then let cook for 8 minutes undisturbed, to form golden crust. Stir potatoes, then let cook undisturbed another 8 minutes. When potatoes are almost totally cooked through, mix in garlic, rosemary and chilli flakes.
3) Form four pockets in the hash to put the eggs. Add a little more oil in the pockets, if necessary, so the eggs don't stick. Carefully pour an egg into each pocket, cover pan and turn heat to low. Cook until eggs are set to desired doneness, about 2 minutes.
Remove to a serving platter or place on individual plates and garnish with parsley; serve.