Smoky, satisfying, and built entirely from whole-food ingredients, this skillet hash is the kind of meal that earns a permanent spot in your breakfast-or-dinner rotation. Yukon Gold potatoes get crisped in avocado oil until golden and tender, then tossed with sweet red bell pepper, yellow onion, and a bold spice blend anchored by smoked paprika — a spice with well-documented antioxidant properties that also happens to taste incredible. Hot-smoked salmon brings in quality protein and those coveted omega-3 fatty acids, making this dish genuinely nourishing rather than just technically compliant. The cast iron method is key here: it builds real crust on the potatoes and lets the spices bloom properly, so every bite has depth and texture. Finishing with fresh chives and a squeeze of lemon brightens the whole thing and cuts through the richness in the best way. There are no inflammatory seed oils, no refined grains, and no hidden additives — just clean, recognizable ingredients doing exactly what they should. It's the kind of hash that makes you feel good about what you're eating without feeling like you're missing anything.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
