Low Sugar Whole30 Smoky Paprika Smoked Salmon Hash
Smoky, satisfying, and built entirely from real-food ingredients, this skillet hash is the kind of breakfast or brunch that makes you forget you're eating clean. Yukon Gold potatoes get properly crisped in avocado oil before meeting a fragrant base of onion, red bell pepper, and garlic — all bloomed with smoked paprika, garlic powder, and a touch of cayenne for gentle heat. The result is a deeply savory foundation that carries the flaked hot-smoked salmon beautifully without needing a drop of added sugar or any processed shortcuts. That's actually the quiet win here: so many store-bought smoked salmon products and spice blends sneak in sugar, but building this from scratch means every ingredient is exactly what it says it is. The cast iron skillet does the heavy lifting, giving you those irresistible crispy bits on the bottom while keeping the salmon tender and warm. A squeeze of fresh lemon and a scatter of chives at the end brighten everything up and cut through the richness in the best possible way. It's the kind of one-pan meal that works just as well for a lazy weekend morning as it does for a quick weeknight dinner.
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Learn more →Ingredients
4 servings
- 1.5 lbs yukon gold potatoes, cut into ½-inch dice
- 3 tbsp avocado oil, divided
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional)
- ¾ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 8 oz hot-smoked salmon, skin removed and flaked into large pieces
For serving
- 2 tbsp fresh chives, thinly sliced
- 1 lemon, cut into wedges
Instructions
- 1
Heat 2 tbsp of the avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the diced potatoes in a single layer, season with 1/2 tsp of the salt and the black pepper, and cook undisturbed for 5 minutes, until the undersides are golden and crisp.
- 2
Stir the potatoes and continue cooking, stirring every 2–3 minutes, until golden and tender throughout, about 8–10 minutes more. Transfer the potatoes to a plate and set aside.
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