Wash and dry all produce. Cut Yukon Gold and sweet potatoes into 1/2-inch cubes. Place in a large pot with enough salted water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 10-15 minutes. Drain.

Heat a drizzle of oil in a large pan over medium-high heat. Add chorizo, breaking up meat into pieces. Cook, tossing, until browned and cooked through, 4-6 minutes. Remove chorizo from pan with a slotted spoon and set aside, leaving as much oil in the pan as possible.

While chorizo cooks, halve and peel onion, then cut into 1/2-inch squares. Mince garlic. Core and seed bell pepper, then cut into into 1/2-inch squares. Remove and discard stems and large ribs from kale, then chop leaves into bitesized pieces. Halve lemon, cutting one half into wedges.

Add onion, bell pepper, and chorizo spice blend to pan used for chorizo. Toss to coat in oil. Cook until onion is translucent and pepper has softened, 3-5 minutes. Toss in kale and season with salt and pepper. Cook until kale is tender, 3-4 minutes.

Add potatoes to pan along with a large drizzle of oil. Season with salt and pepper. Cook, tossing occasionally, until potatoes are lightly crisped, 3-5 minutes. Toss in garlic and cook until fragrant, 1-2 minutes more. Stir in a squeeze or two of lemon (to taste). Season with salt and pepper.

Divide hash between plates. Top with chorizo and dollop with sour cream. Serve with lemon wedges on the side for squeezing over.