Wash and peel 2 potatoes. Dice into 1/2-inch cubes. Rinse to remove some of the starch and dry with a paper towel.

In a large skillet over medium-high heat, warm 2 tablespoons olive oil. When oil is hot, add diced potato and onion to the pan. Stir to coat in oil and let roast, stirring occasionally, for about 10 minutes. Potatoes should be starting to crisp. Add salt, paprika, garlic powder and pepper to the skillet and stir to combine. Cook another 5 minutes, until potatoes are crisp on the outside and just cooked through.

Break up salmon into the pan and stir. Turn off heat and let the heat of the pan warm up the salmon for about 3 minutes.

Transfer salmon and potato hash to plates, top with a sunny-up egg and garnish with fresh dill (optional).

Serve.