Heat olive oil over medium heat in a large Dutch oven or deep fry pan. Add onion and spices and sauté until soft and translucent.
Add green chiles and chorizo and stir to combine. Cook until the chorizo browns.
Add sweet potato and 1/4 cup water. Cover and steam the potatoes until they are soft. Stir every few minutes to loose the bits on the bottom.
Make the Avocado Crema by blending the avocado, lime juice, mayonnaise and salt.
Once the potatoes are soft, make divots in the hash and crack in the eggs. Cover and cook until the whites are set but the yolks are still runny.
Serve topped with Avocado Crema, Pico de Gallo, cilantro, sliced avocado and lime wedges.