Heat bacon fat in a cast iron skillet (or other large skillet).

Add chorizo and diced onion. Cook until chorizo is almost done and onion is translucent.

While the chorizo and onion cook, shred the sweet potato in a food processor using the grating attachment.

Add shredded sweet potato and chopped mushrooms to the skillet.

Add crushed garlic, salt and oregano, then cover and cook 5 minutes or until sweet potato has softened.

Add chopped chard, cover again, and cook another 3-5 minutes or until chard is soft.

Combine all with a metal spatula, remove skillet from heat, and serve.