Sweet Potato Breakfast Hash

Prep:

1. Remove the chorizo from the casing by cutting one end and squeezing the sausage out onto a plate. If using ground turkey, mix it with the taco seasoning in a bowl before cooking.
2. Peel and finely dice the sweet potatoes to about ¼ inch cubes. The smaller the sweet potato cubes, the quicker they'll cook. Chop the onion.

Cook:

1. In a large skillet, cook the chorizo over medium-high heat for about 5 minutes, while breaking it up into small pieces with a wooden spatula. Once it's cooked through, use a slotted spoon to remove it from the pan onto a plate.  Keep the drippings in the pan. If using ground turkey, it will take about 7 to 8 minutes to cook through. It's a leaner meat so you'll need about 1 tablespoon of oil in the next step to cook the onions.
2. Add the chopped onions to the pan and cook them for 2 to 3 minutes, stirring often, until they're golden and soft. Season with garlic powder and cumin, and stir. Add the sweet potato cubes and cook, for 8 to 10 minutes, stirring often. Halfway through cooking, add ½ cup of water to the pan to create some steam and help the sweet potatoes cook. 
3. When the sweet potatoes feel tender when poked with a fork, add the cooked chorizo back into the pan and stir. Top the hash with the baby spinach, cover with a lid, and let the spinach cook for 2 minutes, until wilted.
4. Turn off the heat, give the hash a stir to combine the spinach with the sweet potatoes and chorizo, and squeeze half a lime over the mixture.
5. Cook the eggs to your liking, sunny side up or over easy, in a separate pan, one or two at a time. 

Serve:

1. Assemble each plate by making a base of the sweet potato hash and topping it with a fried egg.