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Dice the onion and de-stem about 2 cups worth of kale. Dice the sweet potato as well. Set these aside.
Heat a cast iron skillet on medium heat. Once hot, add in your onion. Stir around and let cook for 1-2 minutes. Add in chorizo and break it up with your spatula/wooden spoon. Let this cook for 5-6 minutes or until fully cooked through. Once done, move to a plate and set aside.
In the same pan, add in your sweet potato along with ¼ tsp of salt, ½ tsp garlic powder and a crack of pepper. Mix together and cover the sweet potatoes with a lid. Cook for 10-12 minutes or until fork tender, stirring occasionally.
Once the sweet potatoes are done, add back in the chorizo/onion mixture as well as the kale. Stir to combine and cover with a lid, steaming the kale for 2-3 minutes.
During this 2-3 minutes, heat a non-stick skillet on medium heat and add ½ tbsp of butter. Once butter is melted, crack two eggs and season with salt and pepper. Let these eggs cook for 2-3, until the whites are fully cooked.
Check your hash for seasoning and adjust to taste if necessary.
Assemble your bowls! Add a generous helping of the chorizo hash to a bowl and top it with the fried egg! Add cilantro and red pepper flakes for a spicy kick! Enjoy!