Cashew Free Whole30 Smoky Paprika Smoked Salmon Hash
Smoky, hearty, and built entirely from whole-food ingredients, this skillet hash is the kind of breakfast or brunch that genuinely satisfies. Yukon Gold potatoes get crisped in avocado oil until golden and tender, then tossed with sautéed onion, red bell pepper, and a bold spice blend anchored by smoked paprika. Hot-smoked salmon is scattered over the top and gently warmed through, adding rich, savory depth without any fussy prep. The whole thing comes together in a single cast iron skillet, which means maximum flavor and minimal cleanup. For anyone navigating tree-nut restrictions, this recipe is naturally free of cashews and any nut-based ingredients — no swaps needed, no label-reading required. A squeeze of fresh lemon and a handful of chives at the end brighten everything up and make it feel genuinely restaurant-worthy. It's the kind of dish that earns a permanent spot in your weekend rotation.
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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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