Beef Free Whole30 Smoky Paprika Smoked Salmon Hash
Smoky, crispy, and deeply satisfying, this skillet hash is the kind of one-pan meal that makes weekend mornings feel worth getting out of bed for. Yukon Gold potatoes get a proper sear in avocado oil until their edges are golden and crackling, then they're folded together with sweet bell pepper, onion, and a bold spice blend built around smoked paprika and a touch of cayenne. Hot-smoked salmon is the real star here — flaked over the top and gently warmed through, it brings a rich, woodsy depth that makes this feel far more special than your average hash. For anyone avoiding beef, this is the kind of hearty, protein-packed skillet dish that fills the gap without any compromise on flavor or comfort. The finishing squeeze of lemon and a scatter of fresh chives cut right through the richness and pull everything together beautifully. Everything comes together in a single cast iron pan, which means less cleanup and more time enjoying it straight from the skillet.
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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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