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Preheat oven to 300 degrees F.
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For the salmon:
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Place the salmon on a large baking sheet skin-side down.
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Drizzle salmon with olive oil and season with salt and pepper, to taste.
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Place into the oven and bake for 30 minutes until flaky.
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Transfer to a cutting board.
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For the Hash:
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Heat a large saute pan over medium-high heat and add olive oil.
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Once heated add the potatoes and shallow-fry for about 8 minutes until evenly browned on all sides.
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Remove the potatoes with a slotted spoon and place onto a paper towel-lined plate.
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Season with salt and pepper and transfer to a large bowl.
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Using 2 forks, flake the salmon, removing it in chunks from the skin, and fold into the potatoes.
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Remove most of the oil, leaving only a couple of tablespoons.
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Place over medium heat and add the sliced onions, sliced peppers and garlic and allow to caramelize.
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Add the green onions, thyme leaves, paprika and cayenne pepper.
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Season with salt and freshly ground black pepper, to taste, and stir to combine.
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Add the potatoes back to the pan and stir to combine.
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For the eggs:
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Place a large saute pan with high sides over medium heat and fill with a few inches of water.
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Heat until just below a simmer.
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Add a splash of white vinegar and using a wooden spoon, stir the water in 1 direction to create a small whirlpool.
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Crack the eggs and add, 1 at a time, to the spinning water.
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Allow to poach until desired doneness.
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Remove with a slotted spoon to a plate.
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For the hollandaise:
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Put the egg yolks, lemon zest, lemon juice, mustard, water, salt and pepper, to taste, into a blender.
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Blend together and then slowly start pouring in the melted butter with the blender running.
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Stop the blender when all the butter has been incorporated.
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Taste and adjust the seasoning, if necessary.
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Thin the hollandaise with a little water, if it is too thick.
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Place the salmon-potato hash on serving plates or serving platter and top with the eggs.
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Pour hollandaise sauce over the eggs and garnish with or dill.
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Season with salt and pepper, to taste.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
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Due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
