Celery Free Whole30 Smoky Paprika Smoked Salmon Hash
Smoky, hearty, and built entirely in one cast iron skillet, this salmon hash is the kind of breakfast or brunch that makes you want to linger at the table. Crispy Yukon Gold potatoes form the base, cooked until genuinely golden and tender before being layered with sweet red bell pepper, onion, and a bold spice blend anchored by smoked paprika. The hot-smoked salmon gets scattered over the top and gently warmed through, so it stays in satisfying, flaky chunks rather than disappearing into the mix. Fresh chives and a squeeze of lemon at the end cut through the richness and brighten every bite. Because every ingredient here is naturally free of celery and celery derivatives — no celery salt, no celery seed, no hidden seasoning blends — you can cook and serve with complete confidence. It's the kind of dish that feels indulgent but is actually clean and nourishing from start to finish, no substitutions 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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