Pistachio Free Whole30 Salsa Verde Smoked Salmon Hash

Total time50 min

Prep time15 min

Cook time35 min

Pistachio Free Whole30 Salsa Verde Smoked Salmon Hash

Smoky, tangy, and loaded with color, this skillet hash is the kind of meal that makes you want to linger over breakfast — or honestly eat it for dinner without a second thought. Yukon Gold potatoes get pressed into a hot cast iron pan until they're deeply golden and crisp, then tossed with charred bell pepper, zucchini, and warm spices before being draped in a bright, blended tomatillo salsa verde you make from scratch. Hot-smoked salmon gets nestled right into the pan at the end, soaking up all that tangy, cumin-laced goodness without losing its satisfying flaky texture. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution anxiety — just real, whole food that happens to be completely safe. The homemade salsa verde is the real star: boiled tomatillos, jalapeño, garlic, cilantro, and lime come together in under ten minutes and taste far more complex than the effort involved. Sliced avocado and a squeeze of fresh lime over the top pull everything into a cohesive, restaurant-worthy plate straight from your own skillet.

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Ingredients

4 servings

For the salsa verde

1 lb tomatillos, husked and rinsed
Frontera Salsa Tomatillo Medium Jar - 16 Oz Jardines 7J Salsa Medium Tomatillo Kroger Mild Tomatillo Salsa Verde Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo
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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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