Breastfeeding Friendly 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 deeply satisfying one-pan meal that feels both hearty and nourishing. The smoked paprika and garlic bloom in the pan before the potatoes return, coating everything in a warm, russet-colored crust that smells absolutely incredible. Hot-smoked salmon is a brilliant protein choice here — it's rich in omega-3 fatty acids, which are especially valuable when you're nursing and supporting your baby's development. The whole dish comes together with clean, whole-food ingredients and no dairy, gluten, or processed additives to second-guess. A squeeze of fresh lemon at the end cuts right through the richness and makes every bite feel bright and balanced. This is the kind of meal that works just as well for a weekend brunch as it does for a quick weeknight dinner when you need something real on the table fast.
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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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