Montreal Smoked Meat Hash with Chile Sauce

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Smoked Meat Hash:

2 tablespoons olive oil

4 cloves garlic, minced

1/2 Vidalia onion, diced

1/2 red pepper, diced

1 1/2 pounds tri-colored marble or fingerling potatoes, such as Yukon, red and Peruvian purple, diced

1 pound smoked meat, sliced at deli to 1/4-inch thick, diced

Sea salt

Eggs:

Olive oil

4 eggs

Freshly cracked pepper

Chile Sauce:

2 tablespoons citrus champagne vinegar

1 tablespoon fresh ginger, sliced

1 tablespoon olive oil

1/2 teaspoon chipotle powder

6 marinated cherry peppers, drained

4 whole San Marzano tomatoes, drained

1 clove garlic, roughly chopped

1 large scallion

1/2 red pepper, chopped

Salt and freshly cracked pepper