Add the green pepper, onion , mashed potatoes, ground chicken, salt, cayenne pepper (optional), black pepper, poultry seasoning and one egg to mixing bowl. Mix until well combined. Clean hands work best.

Measure out 1/2 cup (125 mL) portions to make 8 patties. Gently round the patties and flatten to 1/2 to 3/4 (1.5-2 cm) thickness.

Combine flour and paprika on a plate and spread out. Push patties into flour on both sides.

Heat oil over medium-high heat in non-stick skillet. Fry four patties at a time (two batches) over moderate heat until lightly browned on each side - about 5 minutes per side. Place on a plate and keep warm in a low-temperature oven.

Poach eggs while patties are cooking. In a large saucepan with at least 3 inches of water, bring water to a boil, then reduce to a simmer. Keep water simmering. Add vinegar to the water. Crack each egg into a small cup or bowl and place close to saucepan. Poaching works best with very fresh eggs. If the eggs aren’t fresh the egg whites will thin out. Place the cup or bowl with the egg gently into the water and let the egg gently flow out. Using a spoon, gently push the whites toward the yolk. Poach 4 eggs at a time. Cover and let simmer for about 3 minutes for a medium firm egg. Adjust cooking time for firmer or runnier yolks. Remove with slotted spoon and let excess water drip off.

Place each poached egg on a chicken hash patty. Sprinkle with paprika and serve immediately.