ADD potatoes to a medium pot and cover with cold water by 2 inches, then add a generous pinch of salt.
BRING potatoes to a boil over medium heat and cook for 10-13 minutes, until the potatoes are fork tender. Drain the potatoes with a colander.
WARM avocado oil in a large pan over medium heat, then add the cooked potatoes. Cook potatoes until they begin to crisp — about 10-12 minutes. Flip the potatoes over often for even browning.
ADD in the onion, bell pepper, and garlic, and cook for 8 minutes until the peppers and onions are just soft.
ADD the kale, tomatoes, capers, and smoked salmon to the onion and bell pepper mixture. Cook for about 5 minutes or until the kale is just wilted and the salmon is warmed through.
SEASON smoked salmon hash with smoked paprika, salt and pepper, then toss in the parsley.
PREPARE Za’atar fried eggs. In a large pan, warm olive oil over medium-high heat.
CRACK in the eggs and cook until the edges are crispy. Cover the pan with the lid and cook until the egg whites are set — about 2-3 minutes.
SEASON the eggs with salt, pepper, and za’atar.
PLATE each serving of smoked salmon hash topped with a Za’atar Fried Egg, and enjoy!