Citric Acid Free Whole30 Smoky Paprika Smoked Salmon Hash
Skillet hash done right is one of those meals that feels indulgent but comes together with honest, whole ingredients — and this smoky, paprika-laced version absolutely delivers. 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 bloom of smoked paprika that fills the kitchen with something close to campfire magic. 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. For anyone navigating a citric acid sensitivity, this recipe is a quiet win — every ingredient is straightforward and naturally free of the preservatives and acidic additives that sneak into so many packaged proteins and spice blends. The seasoning is built entirely from whole spices and aromatics, so there's no mystery on the label. Fresh chives and lemon wedges finish the dish, giving you brightness you can control right at the table. It works beautifully as a hearty breakfast, a satisfying brunch centerpiece, or even a quick weeknight dinner straight from the cast iron.
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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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