Xanthan Gum Free Whole30 Salsa Verde Smoked Salmon Hash

Total time50 min

Prep time15 min

Cook time35 min

Xanthan Gum 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. The salsa verde is made entirely from scratch — tomatillos, jalapeño, garlic, cilantro, and lime — so there's no reaching for a jarred sauce that might contain hidden thickeners or stabilizers. Every single ingredient here is naturally free of gum-based additives, which means you get bold, clean flavor without any workarounds or substitutions. The Yukon Gold potatoes go into a screaming-hot cast iron skillet and come out with deeply golden, crispy edges, while the red bell pepper and zucchini add sweetness and a little char. Hot-smoked salmon gets nestled right on top at the end, warming through in the tomatillo sauce and lending a rich, woodsy depth that ties the whole dish together. Finish it with sliced avocado and a squeeze of lime and you've got a breakfast or brunch that looks like it came from a serious restaurant kitchen — no gums, no fillers, no fuss.

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Ingredients

4 servings

For the salsa verde

1 lb tomatillos, husked and rinsed
Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo Chicas Salsa Green Tomatillo - 15.5 OZ Young Guns Hatch Valley Green Chile Tomatillo Medium Salsa La Costena Organic Tomatillo Sauce Green Salsa
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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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