3 tablespoons canola oil, divided
1 large sweet potato, peeled and shredded
1/2 pound boudin, sliced
1 bunch green onions, chopped
2 jalapeño peppers, seeded and chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon Champagne vinegar
1/4 teaspoon hot sauce
6 large eggs
In a large skillet over high heat, add 2 tablespoons canola oil; cook sweet potato, stirring occasionally, until it begins to brown. Add boudin, and cook about 5 minutes. Stir in green onion, jalapeños, parsley, thyme, salt, pepper, vinegar, and hot sauce until combined.
In a large skillet over medium heat, heat remaining 1 tablespoon canola oil; crack eggs onto pan, and cook until whites are cooked through. Divide hash between plates, and serve with eggs and toast.