Hash with Chorizo and Fried Eggs

This is a fabulous comfort food.  I am a big fan of sweet potatoes and love that regular potatoes were switched for them.  If you are not a fan..just use regular baking potatoes.  If you are not a fan of Chorizo sausage, a nice Italian sausage would be just fine. From Food and Drink Winter 2012.

2 medium sweet potatoes, about 500g
1 tbsp olive oil
4 fresh chorizo sausages, casings removed, about 425 g
1 small red onion, thinly sliced, about 1 cup
1 small zucchini, trimmed and thinly sliced, about 1 cup
2/3 cup thinly sliced roasted red pepper
1 cup rinsed and drained canned chickpeas
Salt and freshly ground pepper
1/4 cup finely chopped parsley
1 tbsp unsalted butter
4 to 6 large eggs

1. Preheat oven to 400F.
2. Prick sweet potato and bake for 40 minutes or until sweet potato is still firm to the touch but a knife can glide through when tested.  Let cool; peel and dice.
3. Heat oil in a 12 inch skillet over medium high heat.  Crumble in sausage and fry about 7 minutes or until sausage is getting crispy and no longer pink.
4. Add onion, zucchini, roasted red peppers, chickpeas and sweet potato; cook for 3 minutes.  Season with salt, pepper and stir in parsley.  Press mixture into pan with spatula and cook for a further 5 minutes, without stirring, until crisp and golden on the bottom.  Adjust heat if browning too quickly.
5. Serve out each portion of hash, wipe out pan, and then return pan to heat.  Add butter, and when it has stopped foaming, fry eggs sunny-side up until whites are set and crisp around the edges, about 3 minutes.  Season eggs with salt and pepper and serve on top of hash.

Serves 4 to 6