1 1/4 lbs unpeeled potatoes, 1/4″ dice
8 oz turkey breakfast sausage (sweet Italian sausage works too)
2 Tbsp olive oil
1/4 cup red onion, minced
1/2 red bell pepper, diced
2 scallions, thinly sliced
4 garlic cloves, minced
1 Tbsp parsley, minced
1/2 tsp oregano
1/2 tsp paprika
salt and pepper, to taste (about 1 tsp)
1/4 cup grated Asiago or Parmigiana cheese
2 Tbsp white vinegar
2 quarts water
Place diced potatoes in a saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to low and simmer for 5 minutes. Drain and set aside.
In a large skillet, brown sausage over medium heat, stirring to break up meat. Transfer sausage to a plate lined with paper towels to drain, set aside.
Drain skillet and add olive oil returning pan to heat. Add onions and peppers to pan. Saute for about 4 minutes, until onions are translucent. Add green onions, garlic, and potatoes and gently stir mixture. Cover and cook for 5 minutes until golden crust forms on potatoes.
Stir in parsley, oregano, paprika, salt & pepper (to taste). Cover and cook an additional 5 minutes. Remove lid and stir in cooked sausage. Continue cooking, if necessary, until potatoes are fork tender. Sprinkle with grated cheese.
In a large pot, combine vinegar with 2 quarts of water and bring to a rolling boil. Reduce heat to a bare simmer. Crack an egg into a small bowl or serving spoon and very gently slide the egg into the simmering water. Repeat for each remaining egg being careful to keep each egg separate. Poach for 2 minutes. Remove each egg with a slotted spoon, serve over hash and season with salt & pepper.