Potato Pancakes with Poached Eggs and Chipotle Ketchup

Whisk together ketchup and chipotle; set aside.

In a small saucepan, bring white wine vinegar, sugar, and red pepper flakes to a boil. Stir in raisins. Remove from heat; cover and let stand until ready to use.

Grate potatoes and squeeze out moisture. Stir in one egg, flour, salt, and pepper until combined. Heat canola oil in a large skillet over medium high heat. Take about 1/3 cup of the potato mixture and form a patty. Pan fry for 5 minutes, turning once until golden brown on both sides. Remove to paper towel lined plate; repeat with remaining potato mixture.

In another skillet, heat olive oil and cook sausage meat, onion, garlic, and smoked paprika; stirring to break up for about 8 minutes or until no longer pink inside. Set aside.

Bring a pot of water to boil and add some vinegar. Gently slip one egg at a time into water and poach for about 3 minutes or longer for a well-done egg. Remove with slotted spoon and repeat with remaining eggs.

Divide chipotle ketchup among 6 plates and top with potato pancakes. Spoon sausage mixture on top. Top with the raisin mixture and place a poached egg on top. Sprinkle with green onions and drizzle with remaining chipotle ketchup to serve.