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1
Fill large bowl with cold water.
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2
Add enough water to large pot to measure 3 inches in depth; add vinegar and bring to simmer.
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3
Reduce heat to medium-low.
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4
Crack eggs open 1 at a time over simmering water and drop in.
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5
Poach eggs until whites are set, about 4 minutes.
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6
Using slotted spoon, transfer eggs to bowl of cold water to stop cooking; reserve pot of vinegar water.
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7
Melt half of butter in each of 2 large nonstick skillets over low heat.
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8
Add half of sweet potatoes, leeks, bell pepper and thyme to each skillet; stir to coat with butter.
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9
Cover skillets; cook until potatoes are tender, stirring occasionally, about 8 minutes.
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10
Increase heat to medium-high.
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11
Uncover; cook without stirring until potatoes are golden on bottom, about 3 minutes.
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12
Using spatula, turn hash over in sections and cook without stirring until potatoes are golden on bottom, about 3 minutes longer.
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13
Fold half of fresh salmon, maple syrup and sage into hash in each skillet.
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14
Cook until salmon is just opaque in center, stirring occasionally, about 3 minutes.
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15
Mix half of smoked salmon into hash in each skillet.
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16
Season with salt and pepper.
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17
Remove from heat.
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18
Meanwhile, bring reserved vinegar water to simmer; turn off heat.
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19
Transfer eggs to hot water 1 minute to rewarm.
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20
Spoon hash onto plates.
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21
Remove eggs from water and place atop hash.
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22
Sprinkle with paprika and chives.
