Creating the Sweet Potato & Chorizo Hash with Blistered Shishito Peppers is simple when you follow these easy steps:

1. Prepare the Ingredients: Start by peeling and dicing the sweet potatoes. Remove the casings from the chorizo and set aside.

2. Cook the Chorizo: In a large skillet over medium heat, add the chorizo. Cook until browned and cooked through, about 5-7 minutes. Break it apart with a spatula as it cooks.

3. Sauté the Onions and Garlic: Once the chorizo is cooked, add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onions are translucent.

4. Add Sweet Potatoes: Stir in the diced sweet potatoes, olive oil, smoked paprika, salt, and pepper. Mix well to combine all the ingredients.

5. Cook the Hash: Cover the skillet and cook for about 10-15 minutes, stirring occasionally, until the sweet potatoes are tender and cooked through.

6. Blister the Shishito Peppers: In a separate skillet, heat a little olive oil over medium-high heat. Add the shishito peppers and cook until blistered, about 5-7 minutes. Season with salt.

7. Combine and Serve: Once the sweet potatoes are cooked, remove the skillet from heat. Top the hash with the blistered shishito peppers and garnish with fresh cilantro or parsley if desired.

8. Enjoy: Serve the hash warm, and savor the amazing flavors of this dish!