Eggless Whole30 Smoky Paprika Smoked Salmon Hash
Smoky, satisfying, and built entirely around real, whole ingredients, this skillet hash is the kind of breakfast or brunch that genuinely doesn't need eggs to feel complete. 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, yellow onion, and a bold spice blend anchored by smoked paprika and a touch of cayenne. The hot-smoked salmon gets scattered over the top at the end and gently warmed through, so it stays in beautiful, flaky pieces rather than getting lost in the mix. That layered approach — crispy base, savory vegetables, silky salmon — means every bite has real texture and depth without relying on a single egg to hold things together. A squeeze of fresh lemon and a handful of sliced chives at the end cut through the richness and brighten the whole pan. It's the kind of dish that looks impressive coming straight out of a cast iron skillet but comes together with straightforward technique and pantry-friendly spices. Whether you're cooking for a crowd or meal-prepping a protein-packed start to the week, this one delivers serious flavor with zero compromise.
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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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