Mediterranean Diet Friendly Whole30 Smoky Paprika Smoked Salmon Hash
Crispy Yukon Gold potatoes, sweet red bell pepper, and smoky, flaked salmon come together in a cast iron skillet for a hash that feels indulgent but is built entirely from wholesome, recognizable ingredients. The smoked paprika and a bloom of garlic, onion powder, and optional cayenne create a deep, warming spice base that coats every golden cube of potato before the salmon even hits the pan. Hot-smoked salmon is a brilliant choice here — it's rich in heart-healthy omega-3s and brings that satisfying, savory depth that makes this dish feel like far more than a simple weeknight meal. Avocado oil keeps everything sizzling in the skillet without any refined or processed fats, which aligns beautifully with the whole-food philosophy at the heart of Mediterranean-style eating. The technique of pressing the hash flat and letting it sit undisturbed is what delivers those irresistible crispy edges — patience pays off in a big way. A squeeze of fresh lemon and a scatter of chives at the end cut right through the richness and brighten the whole skillet. It's the kind of one-pan meal you'll want on rotation whether you're cooking for yourself or feeding a crowd.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!