In a large sauce pan over medium-high heat, warm the olive oil. Add the onion and cook until tender, about 5 minutes. Add the red bell pepper and cook for 1 minute more.

Add the potatoes and yuca, reduce the heat to medium, cover and cook, stirring and scraping the bottom of the pan often, until the potatoes and yuca are almost tender but still hold their shape, about 20 minutes.

Add 3 tablespoons of water, the garlic, paprika, ground cumin, chorizo and shrimp to the saucepan. Cook for about 6 minutes more. Taste and adjust the seasonings with salt and pepper.

Mix all the avocado sauce ingredients in a blender and reserve. To serve divide the hash among individual plates, drizzle with the avocado sauce and top with and egg. Garnish with fresh cilantro and queso fresco and serve immediately.