Salmon Hash with Poached Eggs

Mmmm Breakfast. What an overlooked, but truly outstanding meal. They say Breakfast is the most important meal of the day. Were not sure who "they" are but they do tend to be right. Theres something about having a big filling breakfast thats like filling the gas tank before a big road trip. Cruising past pit stops and snack bars knowing you don't need to stop... okay that analogy is just not working, but you get the point. Weekday breakfast is all too often sadly uneventful. Theres no such thing as happy breakfast hour or breakfast meetings. Nobody does a power breakfast. In today's world breakfast seems to either get woofed down on the drive into work or skipped entirely which is a real shame because some of the worlds best food is for breakfast. When we lived in San Francisco, the big thing to do was Sunday breakfast. We're talking everyone in town went out for breakfast on Sundays. You could tell the best spots by how long the lines were, and when you got through the line (even if was almost lunchtime) you knew you had some great food to look forward to. The other weekend we wanted to try our hands at Sunday Breakfast, and with lots of leftover fish, we invited some people over and whipped up a Salmon hash. Charisse even tried her hand at poached eggs, which taste great, but are super easy to screw up. Theres just something about watching an egg basically dissolve in water that makes you go "eeeewwwww". The eww generally produces laughs from everyone else, so its fun to do at parties! This one is super easy to do (except for the eggs which are optional anyways) and its really filling. It is just the sort of thing that helps take the edge off after a long night out and is a great way to start off your Sunday (Eric says you can't watch football on an empty stomach!).

Salmon Hash with Poached Eggs
What You Will Need

4 potatoes (peeled and boiled until soft)
6 slices bacon (fried and chopped)
2 cups salmon (we used leftovers from a previous dinner)
1 onion (minced)
2 cloves garlic (minced)
fresh thyme 
salt and pepper
olive oil
hot sauce to taste
4 poached eggs

Fry the bacon in a large cast iron skillet and reserve the drippings while the bacon drains on a paper towel. Cook the onions in the drippings until soft, add garlic cooking about 3 mins. Meanwhile, cube the potatoes and add to the onions, mix in the rest of the ingredients except the poached egg. Heat through, salt and pepper to taste, and serve with poached egg on top with hot sauce.