Carrageenan Free Whole30 Smoky Paprika Smoked Salmon Hash
Smoky, hearty, and built entirely from whole ingredients, this skillet hash is the kind of breakfast-for-any-meal dish that earns a permanent spot in your rotation. Yukon Gold potatoes get crisped up in avocado oil until golden and tender, then tossed with sautéed onion, red bell pepper, and a bold spice blend anchored by smoked paprika — the result is deeply savory with just the right amount of warmth. Hot-smoked salmon is scattered over the top and gently warmed through, adding rich, flaky protein without any of the additives or stabilizers that sneak into processed seafood products. That matters here, because carrageenan — a common thickener derived from seaweed — turns up in a surprising number of packaged smoked fish and deli items, so sourcing a clean-label salmon is the one step worth paying attention to. Everything else in this recipe is straightforward whole food: fresh aromatics, simple spices, and a squeeze of lemon at the end to brighten the whole pan. The cast iron skillet does the heavy lifting, giving you those irresistible crispy bits on the bottom without any fuss. Finish with a handful of fresh chives and you have a complete, satisfying meal that looks impressive straight from the pan.
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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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