Comfort Food Poached Eggs and Hash

Ingredients:
1 1/4 lbs unpeeled potatoes, cut into 1/4" dice
8 oz turkey sausage meat
2 Tbsp olive oil
2 Tbsp red onion, minced
1/2 red bell pepper, diced
2 scallions, thinly sliced
1 Tbsp parsley, minced
1/4 c grated Asiago cheese
2 Tbsp white vinegar
4 eggs

Directions:
Place 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 reserve.
In a large skillet, brown sausage over medium heat,
stirring with a wooden spoon to break up.
Transfer sausage to a plate lined with paper towels and set aside.
Drain skillet and add oil. Add onions, peppers, and scallions.
Saute about 4 minutes, until onions are translucent.
Add potatoes and gently stir to mix.
Cover and cook for 5 minutes without
stirring until potatoes form a nice golden crust.
Stir in parsley and salt and pepper to taste.
Cover and cook an additional 5 minutes.
Remove lid and stir in sausage. Continue cooking, if necessary,
until potatoes are fork tender. Sprinkle with Asiago.
In a large pot, combine vinegar with two quarts of water
and bring to a rolling boil. Reduce heat to a bare simmer.
Crack an egg and, holding the shell close to the surface
of the simmering water, slide it into the pot.
Working quickly, repeat with remaining eggs.
Poach for 2 minutes.
Remove each egg with a slotted spoon
and drain on a towel. Serve over hash.