In a sauté pan on medium heat melt coconut oil. Form two large patties with sweet potato. Once oil is hot, add patties to sauté pan. Cook for 2-3 minutes, carefully flip, and cook for another 2-3 minutes or until crisp. Remove from pan and set aside.
Add chorizo, green onion and pepper to pan. Cook until green onion and pepper have softened. Remove from pan and set aside.
In a small bowl whisk eggs and heavy cream together until fluffy. Add eggs to sauté pan and scramble.
Season sweet potato, chorizo mix and eggs with salt and pepper to taste.
To fill jars, add 1 sweet potato hash patty to bottom of each jar. Top each jar with half of chorizo mixture, half of eggs and a sprinkling of cotija cheese and garnish with fresh cilantro. Top and refrigerate.
Warm in microwave for 45 seconds when ready to enjoy.