For the chicken sausage: If raw, cook in a 400-degree oven to an internal temperature of 160 degrees using a thermometer. If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side.
Heat the oil in a non-stick pan over low-medium heat. Add in the potatoes, paprika, salt and pepper. Sauté for 8 - 10 minutes or until you get a nice golden brown color on all sides. Check to make sure the potatoes are tender. Season with salt and pepper.
In the meantime, fill a saucepan halfway with water. Bring the water to a simmer. Stir the vinegar into the water. Crack the eggs into a bowl. Gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water.
Toast the bread.
Serve the home fries with eggs, chicken sausage, toast, and raspberries.