Cinnamon Free Whole30 Smoky Paprika Smoked Salmon Hash
Smoky, hearty, and built entirely from whole-food ingredients, this skillet hash is the kind of satisfying meal that works just as well for dinner as it does for a weekend brunch. Crispy Yukon Gold potatoes form the base, cooked in avocado oil until genuinely golden and tender, then layered with sweet red bell pepper, onion, and a bold hit of smoked paprika that does all the heavy lifting in the flavor department. Hot-smoked salmon gets scattered over the top and gently warmed through, adding rich, flaky protein without any of the spice blends or marinades that can sneak in unwanted ingredients. For anyone navigating a cinnamon sensitivity, this recipe is a clean win — the warmth here comes entirely from smoked paprika, garlic, onion powder, and a touch of optional cayenne, with zero ambiguity about what's in the spice lineup. A squeeze of fresh lemon and a handful of chives finish the dish with brightness that cuts right through the richness. Everything comes together in a single cast iron skillet, which means less cleanup and more time actually enjoying the meal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!