Hazelnut Free Whole30 Smoky Paprika Smoked Salmon Hash
Smoky, hearty, and built entirely from whole-food ingredients, this skillet hash is the kind of breakfast or brunch that genuinely satisfies. 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. Hot-smoked salmon is scattered over the top at the end, warming gently under a lid so it stays flaky and rich rather than drying out. The result is deeply savory with just the right amount of smoky heat — and a squeeze of fresh lemon at the table brightens the whole thing beautifully. For anyone navigating tree nut allergies, this recipe is naturally free of concern: every ingredient is straightforward, and there are no sauces, seasonings, or shortcuts that sneak in unexpected allergens. It all comes together in a single cast iron skillet, which means less cleanup and more time enjoying a genuinely impressive meal.
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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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