Heat olive oil in a large cast-iron skillet over medium-high heat. Once hot, add your sweet potato cubes. Let them cook for about 5 minutes without stirring.

Stir the potatoes and continue cooking for another 7-8 minutes, stirring occasionally, until they're almost tender.

Add the chorizo to the pan, breaking it up with a wooden spoon. Cook for 3-4 minutes until it starts to brown.

Toss in the onion, bell pepper, and garlic. Season with smoked paprika, salt, and pepper. Cook everything together for another 5-7 minutes, until the vegetables are tender and the chorizo is fully cooked.

If you're feeling fancy, make a few wells in the hash and crack eggs into them. Cover the pan and cook until the eggs reach your desired doneness.