Heat 1 teaspoon olive oil in skillet to medium heat, add ground chuck and chorizo cook until brown, breaking it up as it cooks. Season with salt and pepper to taste. Add potatoes onion and more oil if needed. Stir to incorporate, then let cook 8 minutes undisturbed to form a golden crust. Stir potatoes then let cook undisturbed another 8 minutes. When potatoes are cooked thru, mix in garlic, rosemary, and red pepper flakes. Form 4 to 5 pockets in the hash to put the eggs. Add a little more oil in the pockets so the eggs don't stick. Carefull pour and egg into each pocket, cover pan and turn heat to low. Cook until eggs are set to desired doneness approx 4 minutes or so. Garnish with parsley.