Legume Free Whole30 Smoky Paprika Smoked Salmon Hash
Smoky, satisfying, and built entirely from whole ingredients, this skillet hash is the kind of meal that earns a permanent spot in your weekend rotation. Crispy Yukon Gold potatoes get a serious flavor boost from smoked paprika, garlic, and a touch of cayenne, then come together with sweet red bell pepper and tender onion for a base that's deeply savory and just a little smoky. The hot-smoked salmon is folded in at the end and gently warmed through, so it stays in gorgeous, flaky chunks rather than disappearing into the mix. Every ingredient here is naturally free of legumes — no beans, no lentils, no sneaky pea protein — so there's nothing to swap or second-guess. Cast iron does the heavy lifting, giving you those irresistible crispy edges without any fuss. A squeeze of fresh lemon and a scatter of chives at the end brighten the whole dish and cut through the richness in exactly the right way. It's the kind of one-pan breakfast or brunch that looks impressive but comes together with straightforward technique and pantry-friendly spices.
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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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