Place diced potatoes in a microwave-safe bowl with a splash of water. Cover and microwave on high for 4 minutes until just tender but not falling apart. Drain well and pat dry. This jump-starts the cooking so they crisp faster in the skillet.

Heat your cast iron skillet over medium-high heat. Add chorizo and break it up with a wooden spoon. Cook for 5 to 6 minutes until deeply browned and the fat has rendered. Transfer to a plate with a slotted spoon, leaving the flavorful fat behind.

Add olive oil to the skillet with the chorizo fat. Add par-cooked potatoes in a single layer. Let them sit undisturbed for 3 to 4 minutes until a golden crust forms on the bottom, then stir and continue cooking for another 5 minutes until crispy on most sides.

Push potatoes to the edges of the pan. Add onion to the center and cook for 2 minutes until softened. Add garlic and cook 30 seconds until fragrant. Drizzle maple syrup over everything, add the cooked chorizo back in, and toss to coat. The syrup will bubble and create a sticky glaze - keep stirring for 1 minute so nothing burns.

Use your spoon to make 4 wells in the potato mixture. Crack an egg into each well. Season eggs with salt and pepper. Transfer skillet to a 400°F oven and bake for 8 to 10 minutes until egg whites are set but yolks are still runny. Alternatively, cover the skillet and cook on the stovetop over medium-low for the same time.

Scatter fresh cilantro over the top. Serve directly from the skillet with hot sauce on the side if you like extra heat.