In a large nonstick frying pan, heat the oil over moderately high heat. Add the onion and thyme and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and some pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 3 minutes longer.
Add the broth, scraping up any brown bits that may have formed on bottom of pan. Keep warm while poaching the eggs.
Fill a saute pan with 3cms of water and the vinegar and bring to a simmer. Break one egg into a small bowl and then carefully pour it into the water. Repeat with the remaining eggs spacing them so they do not touch. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes.
With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.
Divide the hash between four plates and top each serving with a poached egg.
Serve with hot sauce.