Almond Free Whole30 Smoky Paprika Smoked Salmon Hash
Smoky, hearty, and packed with bold flavor, this skillet hash is the kind of one-pan meal that earns a permanent spot in your breakfast rotation. Yukon Gold potatoes get crisped up in avocado oil until deeply golden, then tossed with sweet red bell pepper, onion, and a spice blend built around smoked paprika — the kind of smoky depth that makes every bite feel intentional. Hot-smoked salmon is scattered over the top at the end and gently warmed through, so it stays in satisfying, flaky chunks rather than disappearing into the mix. A squeeze of fresh lemon and a handful of chives at the finish cut right through the richness and brighten the whole dish. Everything in this recipe is naturally free from tree nuts, so there's no need to scan labels or swap anything out — it's straightforwardly safe and straightforwardly delicious. The cast iron skillet does a lot of the heavy lifting here, building those crispy potato edges that make hash worth making in the first place. Whether you're feeding a crowd on a slow weekend morning or meal-prepping something satisfying for the week, this one delivers every time.
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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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