Emulsifier Free Whole30 Smoky Paprika Smoked Salmon Hash
Smoky, hearty, and built entirely from whole ingredients, this skillet hash is the kind of breakfast-for-any-meal dish that genuinely earns its place in a regular rotation. Yukon Gold potatoes get crisped up in avocado oil until golden and tender, then layered with sweet red bell pepper, onion, and a bold spice blend anchored by smoked paprika — no shortcuts, no fillers, no emulsifiers hiding in the mix. That last point matters more than it sounds: processed sauces, spice blends, and cured fish products are common places where emulsifiers sneak in, but every ingredient here is clean and straightforward. Hot-smoked salmon brings a rich, savory depth that makes this feel indulgent without relying on anything artificial to hold it together. The technique is just as satisfying as the flavors — the cast iron skillet does the heavy lifting, building layers of crispy texture and caramelized edges that no non-stick shortcut can replicate. A squeeze of fresh lemon and a scatter of chives at the end cut through the smokiness beautifully and keep everything feeling bright. Whether you're navigating a specific elimination protocol or just trying to eat cleaner, this is the kind of recipe that makes the effort feel completely worth it.
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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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