High Fructose Corn Syrup Free Whole30 Smoky Paprika Smoked Salmon Hash
Crispy Yukon Gold potatoes, sweet red bell pepper, and deeply smoky salmon come together in a cast iron skillet for a hash that feels indulgent but is built entirely from whole, unprocessed ingredients. Every component here is naturally free of added sweeteners — no sauces, no marinades, no packaged shortcuts that sneak in corn syrup under a different name. The smoked paprika and layered spices do all the heavy lifting, giving the dish a rich, almost barbecue-like depth without a single ingredient you'd need to scrutinize on a label. Hot-smoked salmon is the real star — flaked over the top and gently warmed through, it adds a silky, savory contrast to the crispy potato base. A squeeze of fresh lemon at the end brightens everything and keeps the flavors from feeling heavy. This is the kind of skillet meal that works just as well for a weekend brunch as it does for a satisfying weeknight dinner, and it comes together in one pan with minimal cleanup.
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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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