1/2 Pound (225g) Chorizo Sausage, Casing Removed And Crumbled

2 Cups Fresh Spinach Leaves, Roughly Chopped

1 Red Bell Pepper, Diced

2 Large Sweet Potatoes, Peeled And Diced Into Small Cubes

1 Teaspoon Smoked Paprika

Salt To Taste

Black Pepper To Taste

Fresh Cilantro Or Parsley, Chopped (Optional, For Garnish)

Step: 1 Heat A Large Skillet Over Medium Heat And Add A Drizzle Of Olive Oil.

Step: 2 

Add The Crumbled Chorizo Sausage To The Skillet And Cook Until Browned And Crispy, Breaking It Up Into Smaller Pieces As It Cooks. Remove The Cooked Chorizo From The Skillet And Set It Aside.

Step: 3

In A Separate  Skillet, Add The Diced Sweet Potatoes And Cook Them Until They Are Golden Brown And Tender. This Will Take About 10-15 Minutes. Stir Occasionally To Ensure Even Cooking. Once The Sweet Potatoes Are Cooked, Remove Them From The Skillet And Set Them Aside.

Step: 4

In The Same Skillet, Add The Diced Onion, Diced Tomatoes, Green Bell Pepper, And Red Bell Pepper. Cook Until The Vegetables Are Softened And Lightly Caramelized.

Step: 5

Add The Minced Garlic, Smoked Paprika, Cumin, Salt, And Pepper To The Skillet. Stir Well To Combine And Cook For An Additional Minute Until The Spices Are Fragrant.

Step: 6

Return The Cooked Chorizo Sausage To The Skillet. Mix Everything Together Gently And Cook For A Few More Minutes To Allow The Flavors To Meld Together.

Step: 7

Add The Chopped Spinach To The Pan And Cook For An Additional 2-3 Minutes Until The Spinach Wilts.

Step: 8

Return The Cooked Sweet Potatoes To The Skillet. Mix Everything Together Gently And Cook For A Few More Minutes To Allow The Flavors To Meld Together.

Step: 9

Taste And Adjust The Seasoning If Needed. It Pairs Well With A Side Of Fried Or Poached Eggs.

Step: 10

Serve The Sweet Potato Chorizo Hash Hot, Garnished With Fresh Cilantro Or Parsley If Desired.