Prep and size the vegetables (Why: even-sized pieces cook at the same rate and develop a uniform crust). Peel the sweet potatoes and cut into 1–1.5 cm (3/8–1/2 in) dice. Finely dice half the red onion (about 35 g) for the avocado salsa and slice the other half into thin half-moons for the hash. Core and dice the red bell pepper into the same size as the potatoes. Pat everything dry with paper towel — moisture prevents good browning.

Par-cook the sweet potato (two options — pick one). Option A (quick microwave): place the diced sweet potatoes in a microwave-safe bowl with a tablespoon of water, cover, and microwave on high for 3–4 minutes until slightly tender but still holding shape. Option B (stovetop par-boil): drop the diced potatoes into boiling salted water for 4–5 minutes until just fork-tender, then drain thoroughly. (Why: par-cooking ensures the inside is cooked through before you aggressively brown the exterior, giving a crisp exterior without an undercooked center.)

Cook the chorizo to render fat and deepen flavor: heat a large heavy skillet (cast-iron is ideal for browning) over medium-high heat. Add the chorizo to the dry pan and break it up with a spatula. Cook 6–8 minutes, stirring occasionally, until the meat is deep reddish-brown and most fat has rendered. Use a slotted spoon to transfer the crisped chorizo to a plate lined with paper towel, leaving the fat in the pan. (Why: cooking chorizo first releases its spice-laden fat to flavor the potatoes and vegetables; removing the cooked chorizo lets you crisp the potatoes without overcooking the sausage.)

Sauté aromatics in the rendered chorizo fat: lower the heat to medium and add 1 tablespoon of olive oil if the pan looks dry. Add the sliced red onion and red bell pepper to the pan and cook 3–4 minutes until they start to soften and the onion edges turn translucent. Season lightly with salt to draw moisture and help caramelize. (Why: softening the vegetables in the chorizo fat builds layers of flavor; doing this before adding the potatoes prevents the veg from burning while you get a good sear on the potatoes.)

Add the par-cooked sweet potatoes and press for browning: spread the potatoes in an even layer in the skillet and leave undisturbed for 3–4 minutes to develop a golden crust. Flip or stir and allow another 3–4 minutes until multiple edges are browned. If the pan is dry or potatoes begin to stick, add the remaining tablespoon of olive oil. Season with salt and black pepper. (Why: letting the potatoes sit without stirring forms a Maillard crust that gives the hash its irresistible texture and flavor.)

Combine chorizo and finish the hash: return the cooked chorizo to the pan and gently fold to combine with the potatoes and vegetables. Cook 1–2 minutes to heat through and let flavors meld. Taste and adjust seasoning. If you like a touch of brightness, grate a little lime zest over the hash now. (Why: combining at the end preserves the chorizo’s crisp bits and prevents it from overcooking or drying out.)

Prepare the avocado-lime salsa: in a small bowl, gently combine the diced ripe avocado, the finely diced raw red onion reserved earlier, chopped cilantro, juice of 1/2 lime (reserve the rest for serving), a pinch of salt and a grind of black pepper. Stir just enough to coat the avocado — resist over-mixing to keep it chunky. (Why: acid from lime brightens the avocado, slows browning, and cuts the richness of the chorizo.)

Plate and finish: divide the hash among 4 plates. Spoon several tablespoons of avocado salsa over each portion. Serve with lime wedges on the side for extra brightness and an optional extra sprinkle of chopped cilantro. (Why: finishing with a cold, acidic salsa creates temperature and flavor contrast that elevates the dish from hearty to balanced.)

Optional finishing ideas: top with a fried or poached egg for brunch; scatter crumbled queso fresco or cotija for a salty lift; or finish with a drizzle of good olive oil for sheen. (Why: eggs add silkiness, cheese adds savory salt, and oil adds aroma — all quick ways to customize.)