Microwave the sweet potatoes, one at a time, on high power for 7 to 8 minutes, or until fork tender. Let the potatoes cool completely then peel and cut into small dice. (You can also cook the sweet potatoes 24 hours ahead of time.)

In a medium saute pan, heat the oil over medium-high heat and when shimmering, reduce the heat to low and cook the onion and pepper for 6 to 8 minutes or until softened. Add the sweet potato, chorizo and sage, increase the heat to medium, and cook, stirring, for 2 to 3 minutes or until hot and the sausage is lightly browned. Season lightly with salt and pepper.

Meanwhile, fill a shallow saucepan with water and bring to a simmer and add the vinegar. Crack the eggs in a bowl one at a time and carefully slide each one into the simmering water. Poach the eggs for about 3 minutes, until the whites become opaque but the yolks are still soft. If you feel confident, crack all four into a bowl and slide them into the water at once.

While the eggs are cooking, divide the hash between 4 serving plates.

Lift the eggs from the water with a slotted spoon, let them drain and set on top of the hash. Season with salt and pepper to taste.