Start by filling a medium pot with water and adding a generous pinch of kosher salt. Bring the water to a rolling boil over high heat; then carefully add the small new potatoes. Cook them until fork-tender, about 12-15 minutes. Once done, drain the potatoes and let them cool slightly, which will make them easier to handle.

After the potatoes have cooled, chop them into bite-sized chunks. Set them aside while you proceed to prepare the other ingredients for the Salmon Hash.

In a large skillet, heat half the olive oil over medium heat. Add the diced small red onion and colorful small bell peppers, sautéing them for about 5 minutes, or until they become tender and fragrant.

Into the skillet with the sautéed vegetables, add the prepared potato chunks and skinless salmon pieces. Cook everything together for about 5-7 minutes, occasionally stirring, until the salmon turns opaque and flakes easily.

While the hash is cooking, heat a separate non-stick pan over medium-low heat, adding a tiny drizzle of olive oil if desired. Crack the large eggs into the pan, cooking them sunny-side up for about 3-4 minutes. Season with a pinch of salt and pepper.

To serve, spoon generous portions of the Salmon Hash onto plates and carefully top each serving with a perfectly fried sunny-side up egg. Sprinkle freshly chopped chives over the dish.