In a large pan over medium heat, add the chorizo and break apart. Cook for about 5 to 7 minutes, until cooked through. Remove with a slotted spoon and set aside, leaving the fat in the pan.
Add sweet potatoes to the same pan, using a little of the fat left from the chorizo. Cook until fork tender. The cooking time will vary based on the size of the cubes, stirring every few minutes, until cooked through and crispy. Then add chorizo back to pan to heat back up. Move to the sides of the pan, and crack the eggs. Cook until the whites are set and the yolks are done to your liking.
Divide the hash between plates and top with the eggs. Add cilantro and avocado for garnishes and additional flavor and enjoy!
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