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1
Bring a small saucepan of water to a boil.
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2
Add a pinch of salt and the diced potato and boil over high heat until just tender, about 5 minutes; drain.
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3
In a large skillet, heat the olive oil until shimmering.
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4
Season the chicken with salt and pepper and add it to the skillet along with the diced bacon.
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5
Cook over high heat, stirring occasionally, until the chicken is browned all over, about 5 minutes.
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6
Add the onion and celery and cook until they are softened, about 3 minutes.
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7
Add the cooked diced potato, season with salt and pepper and cook over moderately high heat, pressing gently on the chicken hash with a spatula and turning it once, until it's browned, about 10 minutes; keep the chicken hash warm.
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8
Meanwhile, bring a skillet of water to a boil.
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9
Crack an egg into a small bowl and carefully slide it into the simmering water.
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10
Repeat with the remaining 3 eggs.
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11
Simmer over moderately low heat until the whites are set and the yolks are still runny, about 4 minutes.
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12
Transfer the chicken hash to plates.
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13
Using a slotted spoon, transfer a poached egg to each plate and serve, passing hot sauce on the side.
