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1
In a large, heavy pot or an electric fryer, heat the vegetable oil (about 4 inches) to 360 degrees F. Fry the potatoes until golden brown, 3 to 4 minutes.
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2
Drain on paper towels.
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3
Season with salt and black pepper.
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4
Heat the olive oil in a large saute pan over medium heat.
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5
Add the onions, season with salt and cayenne, and cook, stirring, for 2 minutes.
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6
Add the garlic and the salmon.
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7
Season with salt and cayenne and cook, stirring, for 1 minute.
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8
Add the potatoes, season with salt and cayenne, and cook for 2 to 3 minutes, stirring gently.
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9
Set aside and keep warm while you prepare the eggs.
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10
Heat a very large nonstick skillet over medium-low heat.
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11
When hot, add the bacon drippings and heat until hot, 1 to 2 minutes.
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12
Add the eggs, 1 at a time, taking care not to break the yolks, and cook, undisturbed, until the white is set and the yolk is still runny, 2 to 3 minutes.
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13
Season the eggs with salt and black pepper, to taste.
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14
(If you wish the top of the eggs to be well-cooked, gently spoon some of the bacon drippings over the tops of the eggs as they cook.)
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15
When ready to serve, spoon the salmon hash evenly among the centers of 4 plates.
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16
With a slotted spatula, lift the eggs out of the skillet, 1 at a time, and divide them among the plates, laying them gently over the top of the hash.
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17
Garnish with chives and serve immediately.
