This sweet potato hash with chorizo and kale recipe is great for a weekend brunch, especially if you enjoy a little bit of spice. This recipe can be gluten-free and dairy-free, depending on the chorizo and toast you have. There are different types of chorizo, but the most common ones are Mexican (usually fresh) and Spanish (usually cured). Both types work for this recipe. The beauty of using chorizo is that you don’t need any extra fat nor herbs or spices, just a pinch of salt and pepper on top of the eggs. If you don’t want to use chorizo, try these substitutions: Note that you will need to add…