BHA & BHT Free Whole30 Smoky Paprika Smoked Salmon Hash
Smoky, hearty, and built entirely from whole, recognizable ingredients, this skillet hash is the kind of one-pan meal that makes weekend mornings feel genuinely special. Yukon Gold potatoes get crisped up in avocado oil until golden on the outside and tender all the way through, then tossed with sweet red bell pepper, yellow onion, and a bold spice blend anchored by smoked paprika. Hot-smoked salmon is scattered over the top at the end and gently warmed through, so it stays in satisfying, flaky chunks rather than breaking down into the mix. Every single ingredient here is naturally free of synthetic preservatives like BHA and BHT — no processed shortcuts, no mystery additives, just clean pantry staples doing exactly what they're supposed to do. That can be harder to guarantee than it sounds, especially with smoked fish and spice blends, so sourcing straightforward ingredients and cooking from scratch the way this recipe does makes a real difference. A squeeze of fresh lemon over the top at the end brightens everything up and cuts through the richness of the salmon beautifully. Serve it straight from the cast iron with a scatter of fresh chives and you've got a showstopper that looks far more impressive than the effort required.
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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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