How to make it
Heat the vegetable oil in a large pan over medium-high heat. Add in sweet potatoes and cook for about 10 minutes until they turn golden brown and tender.
Add in the chorizo. Cook and crumble the chorizo until it becomes crispy and is cooked through, about 2-3 minutes. Season with salt and pepper, to taste.
Mix in the maple syrup and Lee Kum Kee Sriracha Chili Sauce. Remove the pan from heat and set it aside.
In a separate pan, fry the eggs until the whites are set and the yolks are still runny.
Portion the hash and eggs onto plates. Add a few slices of avocado to each plate. Garnish with cilantro and serve with lime wedges. Enjoy!