Salmon Hash with Sunnyside Up Eggs

INGREDIENTS:

• 8 oz. of small new potatoes (about 14)

• 1 ½ tsp. Kosher salt, divided

• ½ tsp. of pepper, divided

• 2 tbsp. of olive oil, divided

• 2 small bell peppers, chopped

• 1 small red onion, chopped

• 1 ¼ lb. of skinless salmon, cut into 2-in. chunks

• 4 large eggs

• 3 tbsp. of chopped chives
  

INSTRUCTIONS:

1. Place potatoes in a small saucepan and add enough cold water to cover by 2 in. Bring to a boil; add 1 tsp. Salt, then reduce heat and simmer until 12 to 15 minutes tender. Drain and cut in half.
   

2. Meanwhile, heat 1/2 tbsp—oil in a large skillet on medium. Add bell peppers and onion, season with 1/4 tsp. Each salt and pepper, cook, stirring occasionally, until tender, 6 to 8 minutes; transfer to a bowl.
   

3. Heat 1/2 tbsp. Oil in the same skillet on medium. Season salmon with 1/4 tsp. Add salt and pepper and cook until golden brown, 4 minutes per side; transfer to a plate. Wipe out the skillet.
   

4. Add 1/2 tbsp. Oil and potatoes, cut sides down, increase heat to medium-high, and cook until golden brown, 4 minutes. Return vegetables to skillet and toss to combine.
   

5. Heat remaining 1/2 tbsp. Oil in a medium skillet on medium. Add eggs and cook to desired doneness, 3 minutes for runny yolks. Season with salt and pepper if desired.
   

6. Gently fold salmon into potato mixture along with 2 tbsp. Chives. Serve eggs over salmon hash and sprinkle with remaining tbsp. Chives.