Recipe - Smoked Salmon And Potato Hash With Poached Eggs

=== HASH ===
1 cup Small minced potatoes;
blanched
2 cup Flaked smoked salmon
One fourth cup Small minced onions
2 tablespoon Minced shallots
1 teaspoon Minced garlic
1 tablespoon Dijon mustard
1 tablespoon Chopped chives
2 teaspoon Fresh lemon juice
1 lg Egg
2 tablespoon Halfandhalf
=== POACHED EGGS ===
One half teaspoon White vinegar
One half teaspoon Salt
4 Whole Eggs
2 tablespoon Chopped chives
2 Long chives
Emeril’s Essence; see * Note

* Note: See the “Emeril’s Essence Information” recipe which is included in
this collection.

For hash: In a saute pan, heat the olive oil. In a mixing bowl combine the
remaining ingredients together and mix thoroughly. Season with salt and
pepper. When the pan is smoking hot, saute the salmon mixture, stirring
constantly for 6 minutes. For poached eggs: Bring 3 cups of water to a boil
with One half teaspoon white vinegar and One half teaspoon salt in a small saucepan
over high heat. Crack an egg into a cup and slide the egg gently into the
water. Slide another egg into the water. When the water comes back up to a
boil, reduce the heat to low and simmer until the eggs are set, about 2 to
2 One half minutes. Gently remove the eggs with a slotted spoon and drain on a
paperlined plate. Spoon the hash in the center of the platter. Place the
poached eggs directly on top of the hash. Garnish with chopped chives, long
chives and Emeril’s Essence. This recipe yields 4