Taste the leftover hash and assess seasoning. Leftovers vary in salt and fat; tasting lets you adjust seasoning and avoid over-salting later. If the hash is very dry, sprinkle a teaspoon of water — you want it moist but not soggy.

Make the lime-cilantro crema: in a small bowl whisk together the Greek yogurt, zest of the lime, 1 tablespoon lime juice, half the chopped cilantro, 1/4 tsp smoked paprika, and a pinch of salt. The yogurt adds cream and acidity that balances the chorizo; zest gives bright aromatics. Set in the fridge to chill while you reheat the hash.

Heat a 10- to 12-inch heavy skillet (cast iron is ideal) over medium-high heat for 2 minutes — a hot pan promotes browning. Add the olive oil and butter and let the butter foam and start to brown lightly; this combination gives flavor (butter) and a higher smoke point/stability (oil).

Add the leftover hash, breaking up any large clumps with a spatula and spreading it into an even layer. Press it gently with the spatula and let it sear without stirring for 2–3 minutes: this develops a golden-brown crust that improves texture and flavor by Maillard browning. If your pan is small, work in two batches to avoid overcrowding (overcrowding steams instead of crisps).

Once the first side has a good crust, flip sections to allow other areas to brown, stirring occasionally to re-press and crisp new patches — total reheating time should be 5–6 minutes until the hash is hot throughout and deeply caramelized in places. If there are very greasy spots from the chorizo, tilt the pan and spoon off excess oil or blot with a paper towel so the finished dish isn't greasy.

While the hash finishes, quick-fry the eggs: wipe out a second small nonstick skillet, add 1 tsp oil or butter, heat over medium, crack the eggs in, and fry sunny-side up for 2–3 minutes until whites are set but yolks still runny. A lid on the pan for 20–30 seconds helps the whites finish without overcooking the yolk. Runny yolks add silk and richness that mingle with the crispy hash.

Finish the hash in the pan: lower heat to medium-low, stir in the minced garlic (if using) and remaining 1/4 cup cilantro, and heat for 20–30 seconds to bloom the garlic and release cilantro aroma without burning. Taste and adjust salt and pepper — remember the crema will add a bit of tang and salt.

Plate: divide the hash between two plates, spoon a tablespoon of the lime-cilantro crema over each portion (or serve on the side), top with a fried egg, and finish with a squeeze of lime, a few extra cilantro leaves, and a light pinch of flaky sea salt. The final lime and crema brighten the rich chorizo and sweet potato.

Serve immediately so the contrast between crisp hash, cool tangy crema, and warm runny yolk is at its best.