Prep the vegetables. Peel and dice the sweet potatoes into 1/2-inch cubes. Dice the onion and bell pepper. Mince the garlic. Have your spices measured and ready.

Brown the chorizo. Heat a large skillet (cast iron if you have it) over medium heat. Add the chorizo and cook, breaking it up, until browned and cooked through, about 5–7 minutes. Transfer to a plate, leaving the rendered fat in the pan.

Start the sweet potatoes. If the pan looks dry, add a tablespoon of oil. Add the sweet potatoes in an even layer with a pinch of salt. Cook undisturbed for 3–4 minutes to get some color.

Sauté until crisp-tender. Stir and continue cooking, stirring every few minutes, until the sweet potatoes are tender with crispy edges, about 10–12 minutes total. Adjust heat if they brown too fast.

Add aromatics. Push the potatoes to one side. Add onion and bell pepper to the empty side with a bit more oil if needed. Season with a pinch of salt. Cook until softened, 3–4 minutes, then stir everything together.

Season. Add garlic, smoked paprika, and cumin. Cook 30–60 seconds until fragrant. Taste a potato cube and season with more salt and pepper if needed.

Bring it together. Return chorizo to the pan and toss to combine. Cook 2–3 minutes so flavors meld. If the mixture looks dry, drizzle a small splash of oil.

Finish with acidity. Turn off the heat and add a squeeze of lime or a teaspoon of apple cider vinegar. This brightens the richness and balances the sweetness.

Optional eggs. For fried eggs, clear a few small wells in the hash, add a little oil, crack eggs in, and cover the pan over low heat until whites set. Or fry eggs in a separate skillet and serve on top.

Garnish and serve. Sprinkle with chopped cilantro or scallions. Add hot sauce, avocado slices, or queso fresco if you like. Serve hot straight from the skillet.