Sweet Potato Hash with Slow-cooked Eggs, Fried Brussels Sprouts, and Cochon de Lait
For the Sweet Potato Hash:
Blanch the sweet potatoes in a 350°F fryer until soft, reserve.
Render the andouille sausage in a cast iron skillet. Reserve the sausage and caramelize the shallots in the drippings. Add in the garlic, sweet potatoes, chicken stock, vadouvan, miso, Worcestershire, sriracha, and chili sauce. Cook until the mixture becomes heady and delicious. Add in the prepared cochon de lait scraps, and cook until hot throughout.
Fry the quartered Brussels sprouts at 350°F until brown, about thirty seconds to a minute. Toss them in the Creole mustard glaze, season, and add to the hash. Finish the dish with salt, pepper, and a splash each of lemon juice and sherry vinegar.
To Assemble and Serve:
Serve the Sweet Potato Hash under a pile of soft-boiled eggs.