Brazil Nut 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 makes weekend mornings feel like a real occasion. 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, onion, and a fragrant spice blend built around smoked paprika. Hot-smoked salmon is scattered over the top 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 end cut right through the richness and brighten every bite. For anyone navigating tree nut allergies, this recipe is a genuinely stress-free choice — every ingredient is straightforward, whole-food, and easy to verify at the store without hunting through labels for hidden additives. The cast iron skillet does most of the heavy lifting, building up those crispy bits on the bottom that make hash so irresistible. It's the kind of dish that looks impressive straight from the pan but comes together with nothing more than solid technique and good ingredients.
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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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