Dairy Free Whole30 Smoky Paprika Smoked Salmon Hash
Smoky, hearty, and packed with bold flavor, this skillet hash is the kind of breakfast or brunch that makes you want to linger at the table. Yukon Gold potatoes get crisped up in avocado oil until golden on the outside and tender all the way through, then tossed with sweet red bell pepper, onion, and a deeply fragrant spice blend built around smoked paprika. Hot-smoked salmon is scattered over the top and gently warmed through, adding a rich, savory depth that feels indulgent without a drop of butter or cream in sight. For anyone navigating a dairy-free lifestyle, hash recipes can sometimes sneak in unexpected ingredients, but every component here is naturally clean and straightforward. The cast iron skillet does the heavy lifting, building layers of texture and flavor that a nonstick pan just can't match. A squeeze of fresh lemon and a handful of sliced chives at the end brighten everything up and keep it feeling light despite how satisfying it is. This one works just as well for a weekend brunch as it does for a meal-prep-friendly weeknight dinner.
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!