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In a saucepan, cover the potatoes with an inch of water and add the vinegar. Bring the water to a boil. Reduce the heat and simmer the potatoes until just tender when pierced with a knife, about 10 minutes. Drain the potatoes and set aside.
Meanwhile, heat 1 tablespoon of olive oil in a No.6 Field Skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned all over, 2 to 3 minutes. Transfer the sausage to a bowl, leaving behind as much fat as possible. Add the onion, lower the heat to medium-low, and cook, stirring occasionally, until the onions are softened and started to brown in spots, 5 to 7 minutes. Transfer the onions to the bowl with the sausage.
Add another 2 tablespoons of olive oil to the skillet and increase the heat to high. Add the potatoes, season with salt and pepper and cook, stirring occasionally, until the potatoes are browned all over, 8 to 10 minutes. Add the sausage and onions, lower the heat to medium-low, and stir to combine.
Using a spoon, make two small divots in the hash, and crack an egg into each. Drizzle the tops of the eggs with olive oil. Cover the skillet with a lid and cook until the eggs are set, about 2 minutes. Season the hash to taste with salt and pepper, garnish with the scallions, and serve.
Field Notes