Heat the oil in a non-stick pan over medium low heat. Once hot, add the potatoes, paprika, onion powder and garlic powder. Season well with salt and a little pepper. Sauté until golden brown and tender, about 6-8 minutes.
Fill a pot or saucepan halfway with water. Bring the water to a low simmer. Add vinegar to the water.
Crack the eggs into a bowl. Gently place the eggs into the water. (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 halfway through until the whites are firm. Remove the eggs with a slotted spoon. Season with salt and pepper.
While the eggs are cooking, brown the chicken sausage on both sides in a non-stick pan over medium heat.
Toast the bread. Serve with hash browns, chicken sausage, and pear. Garnish with chives.