Hazelnut Free Whole30 Salsa Verde Smoked Salmon Hash
Smoky, tangy, and loaded with color, this skillet hash is the kind of one-pan meal that makes you genuinely excited to get up in the morning. Crispy Yukon Gold potatoes form the base, joined by charred red bell pepper, zucchini, and flaky hot-smoked salmon — all pulled together with a bright, from-scratch salsa verde made from blistered tomatillos, jalapeño, and fresh cilantro. The whole thing comes together in a cast iron skillet, which means maximum crust on those potatoes and minimal cleanup afterward. Because every component is built from whole, single-ingredient foods, you never have to second-guess a label or worry about hidden additives sneaking in from a jarred sauce. The homemade salsa verde is the real star here — simmered until silky and blended with lime juice, it clings to every cube of potato in the best possible way. Finish it with sliced avocado and a squeeze of fresh lime, and you've got a plate that looks like it came out of a serious brunch spot, made entirely in your own kitchen.
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Learn more →Ingredients
4 servings
For the salsa verde
- 1 lb tomatillos, husked and rinsed
- 1 jalapeño, stemmed
- 2 cloves garlic, unpeeled
- ½ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp kosher salt
For the hash
- 1 ½ lbs yukon gold potatoes, cut into ½-inch dice
- 3 tbsp avocado oil, divided
- 1 medium red bell pepper, cut into ½-inch dice
- 1 medium zucchini, cut into ½-inch dice
- 4 scallions, white and light green parts only, thinly sliced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 8 oz hot-smoked salmon, skin removed and flaked into large chunks
For serving
- 1 ripe avocado, sliced (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Make the salsa verde: Place the tomatillos, jalapeño, and unpeeled garlic cloves in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 8–10 minutes, until the tomatillos are fully softened and have turned from bright green to olive-drab.
- 2
Drain the tomatillos and jalapeño. Peel the garlic cloves. Transfer everything to a blender along with the cilantro, lime juice, and 1/2 tsp kosher salt. Blend until smooth, about 30 seconds. Taste and adjust salt. Set aside.
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