In a large skillet over medium heat, cook sausages, turning occasionally, until heated through, 8-9 minutes.
Combine the potatoes, carrots, green onions, olive oil, and white vinegar in your slow cooker.
Add 1 tablespoon of dill, kosher salt, 1/4 teaspoon pepper, and the crushed red pepper flakes. Stir to coat the vegetables evenly.
Arrange the cooked sausages on top of the vegetable mixture.
Cover and cook on low for 5-6 hours, or until the vegetables are tender.
Transfer the vegetable mixture to a serving platter and sprinkle with the feta cheese.
Top with the sausages.
Meanwhile, heat the butter in a skillet over medium heat. Crack the eggs into the skillet and cook until done to your liking.
Arrange the eggs over the vegetables and sausages. Finish with a sprinkle of the remaining dill and pepper, and drizzle with maple syrup.
