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1. Heat oil in a large cast iron skillet over medium heat.
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2. Add onion and garlic to oil and saute until onion is translucent, about 3 minutes.
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3. Add potatoes, chorizo, salt, and pepper to skillet and give it a quick stir. Let the potatoes cook without stirring for about 5 minutes. You want them to get nice and crispy! After 5 minutes, give the mixture a stir to flip the potatoes so the other side cooks. Let them cook for another 3-4 minutes until potatoes are cooked through and easily pierced with a fork.
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4. Add chicken stock to skillet to deglaze the pan. Scrape any burnt bits (they have the most flavor) off the bottom of the pan with a wooden spoon.
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5. Add chopped arugula to the skillet and stir to combine. Remove hash from the heat and set aside while you fry the eggs.
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6. Heat a large skillet over medium-low heat. Crack eggs into the skillet (it helps to first crack each egg into a small ramekin or bowl, and tip the egg into the hot pan), leaving space in between them, and let them cook until egg whites have set, about 4 minutes.
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7. While eggs are cooking, whisk all the crema ingredients together in a small bowl. Drizzle crema over hash. If desired, top hash with extra chopped arugula for a bit of extra color.
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8. When eggs are cooked, season them with a pinch of salt and pepper and set them gently on top of the hash. Serve immediately.
