### Instructions
1. Heat olive oil in a large non-stick skillet or cast iron pan over medium heat.
2. Add the diced sweet potato and cook, stirring occasionally, for 8-10 minutes, or until tender-crisp and lightly browned.
3. Push the sweet potato to one side of the pan. Add the crumbled chorizo to the empty side and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
4. Drain off any excess grease, if desired.
5. Add the chopped red onion and bell pepper to the skillet. Cook, stirring occasionally, for 5 minutes, or until softened.
6. Stir in the minced garlic, smoked paprika, and cayenne pepper. Cook for an additional minute until fragrant.
7. Combine all ingredients in the skillet and toss to mix well. Season with salt and pepper to taste.
8. Continue to cook for another 2-3 minutes, allowing some of the hash to get crispy.
9. Serve hot, garnished with fresh cilantro if desired, and topped with a fried egg for a complete breakfast.
### Short Tips
* For extra crispiness, avoid overcrowding the pan when cooking the sweet potatoes. Cook in batches if necessary.
* Adjust the cayenne pepper to your preferred level of spice.
* Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
* Try adding some spinach or kale at the end for an extra boost of greens.
* A dollop of sour cream or a sprinkle of cheese can add a creamy richness.
