No recipe but I wish I’d written down what I did!

I cooked the potatoes in a skillet with oil, after a few minutes I added some water and a lid to steam them for a few minutes until soft, then added chopped onion and the chorizo. Cooked that until it was all roasty toasty and topped it with cashew sour cream (sour cream recipe is from Lauren Toyota).

I added seasonings to the pan when cooking too but it didn’t need much because chorizo packs a lot of flavor. I found this recipe is very similar: https://www.sprinklesandsprouts.com/chorizo-hash/

Would love OP’s recipe but here’s a generic:
Note: this was a taco recipe that i edited

Ingredients

• 1 pound Yukon gold potatoes, diced into bite-size pieces
• 1 teaspoon olive oil
• 1/2 teaspoon kosher salt, more or less to taste
• black pepper, freshly ground, to taste
• 3 cups meatless chorizo crumbles

FOR SERVING:

• 1 white onion, diced
• cilantro, chopped
• salsa

Instructions

• Preheat your oven to 400℉ (or 200℃).
• Meanwhile, dice the potatoes into bite-size pieces about 3/4-inch or so. Toss with 1 teaspoon olive oil and season with kosher salt and freshly ground black pepper on a rimmed metal baking sheet.
• Roast on the bottom rack of your preheated oven for 10 minutes.
• Remove and rotate the pan and then move it to the middle rack to finish baking for another 8 to 10 minute or until the potatoes are tender and edges are crispy. Allow the potatoes to cool -slightly before trying to remove them from pan.
• Place the vegan chorizo in a skillet, add the potatoes and heat on medium-low until warmed through.
• Fill a bowl with the chorizo mixture and top with diced white onion, minced cilantro and any other toppings your heart desires. (see note)

The taco recipe included:

Note: Although not vegan, I do like to top my tacos with this garlic yogurt sauce. SO good.

I include this because the sauce looks similar to OP’s: