Ginger Free Whole30 Smoky Paprika Smoked Salmon Hash
Smoky, satisfying, and built entirely around bold pantry spices, this skillet hash is the kind of one-pan meal that earns a permanent spot in your weekend rotation. Crispy Yukon Gold potatoes get a deep, earthy kick from smoked paprika, garlic powder, and onion powder, all cooked down with sweet yellow onion and red bell pepper until everything is tender and fragrant. The real star is the hot-smoked salmon, scattered over the top and gently warmed through so it stays in gorgeous, flaky chunks rather than breaking down into the mix. A squeeze of fresh lemon at the end cuts right through the richness and ties every element together beautifully. For anyone navigating a ginger-free kitchen, this recipe is naturally free of it — no workarounds needed, no substitutions, just a straightforward ingredient list that delivers serious flavor on its own terms. Fresh chives finish the dish with a mild, bright note that makes it feel just a little bit fancy without any extra effort. Serve it straight from the cast iron and let everyone dig in.
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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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