Chorizo and Sweet Potato Hash

Preheat a griddle over medium-high heat.

Add the chicken chorizo to the hot griddle, breaking it up with a spatula as it cooks.

Once the chorizo starts to brown, add the chopped red onion, green bell pepper, and jalapeño to the griddle.

On a separate section of the griddle, add the frozen roasted sweet potatoes.

Sauté the chorizo and vegetable mixture until the vegetables are tender. Cook the sweet potatoes until they are warmed through and slightly crisped.

Combine the cooked sweet potatoes with the chorizo and vegetable mixture, tossing everything together on the griddle.

Move the hash to one side of the griddle. On the cleared side, melt the butter.

Crack the eggs onto the buttered griddle and cook to your desired doneness, aiming for a runny yolk.

Transfer the hash to a plate and top with the fried eggs.

Drizzle with hot honey and serve immediately.