1 large (or 2 small) sweet potatoes, peeled and cut into 1/2-inch cubes 2 tablespoons olive oil, divided 1 small link (about 3 oz) chorizo, cut into 1/4 inch cubes 1 small yellow onion, finely diced 3 large cloves garlic, finely minced 15 large brussels sprouts, trimmed and sliced into thin shreds 10 roasted chestnuts, crumbled 1/2 cup (or about 3-4 oz.) goat cheese, crumbled 4 eggs, fried (sunny side up) Salt and pepper, to taste

1 large (or 2 small) sweet potatoes, peeled and cut into 1/2-inch cubes 2 tablespoons olive oil, divided 1 small link (about 3 oz) chorizo, cut into 1/4 inch cubes 1 small yellow onion, finely diced 3 large cloves garlic, finely minced 15 large brussels sprouts, trimmed and sliced into thin shreds 10 roasted chestnuts, crumbled 1/2 cup (or about 3-4 oz.) goat cheese, crumbled 4 eggs, fried (sunny side up) Salt and pepper, to taste

Preheat oven to 425 degrees.
Place diced sweet potato in a bowl with 1 tablespoon of the olive oil and 1/2 tsp salt. Stir to coat sweet potato evenly with oil and salt.
Place on a baking sheet and roast for 30-35 minutes (flipping once with a spatula halfway through) until tender all the way through and crispy on the outside. Set aside.
Meanwhile, heat remaining 1 tablespoon of olive oil in a large saute pan over medium heat.
Add diced chorizo and cook for 5 minutes, stirring occasionally.
Add diced onion and cook until soft, about 5 minutes.
Add garlic and cook for two minutes longer, then add shredded brussels sprouts and crumbled chesnuts, and cook for 8-10 minutes, stirring occasionally, until brussels sprouts have softened and begun to turn golden.
Remove from heat and toss with roasted sweet potatoes.
Divide the hash between four plates, and sprinkle each with goat cheese. Top with a fried egg, and eat while hot.