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1
Make the hash: Put the potatoes into a small pot, cover with water, and bring to a boil over medium-high heat.
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2
Cook the potatoes until fork tender, about 10 minutes, and drain them well.
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3
Heat the olive oil in a medium skillet over medium heat.
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4
Add the onions and cook until softened, about 5 minutes.
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5
Add the salmon, cooked potatoes, and dill.
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6
Raise the heat to high and cook an additional 10 minutes, shaking the pan occasionally, until the potatoes begin to brown.
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7
Remove from heat.
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8
Season with salt and pepper.
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9
Make the pancake: Mix the flour, salt, pepper, and sugar in a bowl.
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10
Add the beaten eggs, oil, and chives and whisk until the batter is smooth.
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11
Heat a medium nonstick skillet over medium heat.
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12
When hot, pour the batter into the skillet about 1/4-cup at a time.
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13
Flip the pancakes when small bubbles form on the top and the bottom is golden brown.
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14
Repeat with the remaining batter.
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15
Make the egg: Using the same pancake skillet, melt a tablespoon of butter over high heat and crack the eggs into the skillet.
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16
Allow to become firm before flipping.
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17
Cook 30 more seconds
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18
To serve: Place a pancake on a plate, top with some of the hash, and slide an egg onto the hash.
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19
Garnish with a sprig of fresh dill.
