Blend the sour cream, cilantro, lime juice and salt together in a food processor until smooth. Set aside for later.
Chorizo Hash
In a pot, cover the potatoes with an inch of cold water. Bring the potatoes to a boil. Add in 1-2 tbsp of salt and let them boil for 3-4 minutes. They should be slightly tender but not falling apart.
Drain the potatoes before frying.
In a non stick pan, add in a tbsp of butter over medium heat. Fry the egg for 2-3 minutes until the whites have set. Lightly season with salt. Set aside for later.
In a pan over medium heat, add in olive oil and chopped onions. Saute for 1 minutes if you want to keep the crunch or 2 minutes if you want them to melt in your mouth. After 1 or 2 minutes, add in the chorizo.
Fry the onion and chorizo until it has browned all the way (about 3-4 minutes).
Remove the Onion and chorizo from the pan and then add in 1 tbsp of olive oil and 2 tbsp of butter.
When the butter has melted, add in the potatoes, sprinkle in the smoked paprika and fry until the sides are crispy (about three minutes). Try not to keep mixing it, let the edges brown before you toss them around.
Finally, mix the onion and chorizo back in, check for seasoning, then serve with the eggs and crema.