Artificial Food Coloring Free Whole30 Smoky Paprika Smoked Salmon Hash
Crispy Yukon Gold potatoes, sweet red bell pepper, and smoky, flaked salmon come together in a cast iron skillet for a hash that feels genuinely satisfying at any hour of the day. Every ingredient here is whole, recognizable, and free from the synthetic dyes that sneak into so many packaged spice blends and cured fish products — the color in this dish comes entirely from smoked paprika, golden potatoes, and that gorgeous sear. Hot-smoked salmon brings a deep, woodsy richness that pairs beautifully with the layered spice blend of garlic powder, onion powder, and a little cayenne heat. The technique matters too: letting the potatoes sit undisturbed in the skillet builds a proper crust, and pressing the finished hash flat for those last couple of minutes adds even more texture. A scatter of fresh chives and a squeeze of bright lemon at the end cut right through the richness and make the whole skillet pop. It's the kind of one-pan meal that looks impressive but relies entirely on simple, clean ingredients doing exactly what they're supposed to do.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!