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1
Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray and set aside.
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2
In a medium bowl combined leftover hash, chili seasoning and 1/2 cup of cheese, mix until well blended.
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3
Wrap tortillas in a damp towel and heat in the microwave on high for 30 seconds.
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4
Place 2 tablespoon of the hash and cheese mixture on the lower third of a corn tortilla.
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5
Roll the tortilla and place seam side down onto the prepared baking sheet.
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6
Top with remaining cheese and bake in oven for 15 to 20 minutes until crispy.
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7
Heat the oil in a large skillet over medium heat.
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8
Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes, and salt and pepper, to taste.
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9
Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
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10
Bring a medium pot of water to a simmer over low heat and add the vinegar.
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11
Crack an egg into a small bowl and carefully slide it into the simmering water.
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12
Quickly repeat with remaining eggs.
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13
Using a slotted spoon, carefully corral the white of each egg around its yolk.
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14
Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
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15
Divide the hash among 4 serving plates and top the hash with a poached egg.
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16
Season with salt and pepper, to taste, and serve.
