Chop potatoes and boil in pot of water for 20-30 minutes or until when potatoes are soft.
Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add the vinegar. Carefully break eggs into simmering water. Cook for about 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and gently place them on a plate. Keep eggs warm until serving.
Brown the Canadian bacon in a medium skillet over medium-high heat and toast the English muffins.
Spread toasted muffins with softened butter, and top each muffin half with a slice of bacon and one poached egg. Sprinkle with chives. Serve immediately.
In a large saucepan, pour olive oil over medium high heat, then add pepper, onions and chopped potatoes. Add salt and black pepper. Steer for about 3-5 minutes until light brown texture then serve immediately.