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1
Put the potatoes in a large pot and cover with water.
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2
Add a large pinch of salt and bring to a boil over moderately high heat.
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3
Cook for 15 minutes, until the potatoes are barely tender; drain.
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4
Peel the potatoes and cut them into 1-inch pieces.
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5
In a large nonstick skillet, cook the bacon over moderate heat, turning once, until crisp, about 5 minutes.
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6
With a slotted spoon, transfer the bacon to a paper towellined plate.
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7
Pour off the fat.
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8
Add 2 tablespoons of the vegetable oil to each of 2 large nonstick skillets.
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9
Add the potatoes and cook over moderate heat until they are browned on the bottom, about 10 minutes.
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10
Turn the potatoes, cover and cook over low heat until the potatoes are tender, 10 minutes.
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11
Stir the onion and apple into the potatoes.
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12
Cover the skillets and cook over moderate heat, stirring occasionally, until the apple is tender, about 7 minutes.
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13
Add the salmon, cover and cook until heated through, about 2 minutes.
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14
Stir in the remaining horseradish glaze and the bacon pieces and season with salt and pepper.
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15
Transfer the hash to plates, top with the fried eggs and parsley and serve.
