Dice potatoes into 1/2-inch cubes and pat dry thoroughly with paper towels to ensure crispiness.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add potatoes in a single layer and cook undisturbed for 5 minutes until golden on the bottom.

Flip potatoes and continue cooking for another 10 minutes, stirring occasionally, until crispy and cooked through. Season with salt and remove to a plate.

In the same skillet, add 1 tablespoon olive oil and sauté diced onions for 4 minutes until softened. Add minced garlic and cook for 1 minute.

Add ground beef to the skillet, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned.

Stir in cumin, paprika, cinnamon, cayenne, and black pepper. Cook for 2 minutes to toast the spices.

Return the potatoes to the skillet and mix well with the beef. Create 4 wells in the hash.

Crack one egg into each well, cover the skillet, and cook for 4-5 minutes until egg whites are set but yolks remain runny.

While eggs cook, prepare chermoula by combining cilantro, parsley, garlic, lemon juice, olive oil, cumin, paprika, and salt in a food processor. Pulse until finely chopped but still textured.

Remove skillet from heat, drizzle chermoula over the hash, and garnish with additional fresh herbs. Serve immediately from the pan.