MSG Free Whole30 Smoky Paprika Smoked Salmon Hash
Smoky, hearty, and packed with bold flavor, this skillet hash is the kind of one-pan meal that earns a permanent spot in your breakfast rotation. Yukon Gold potatoes get crisped up in avocado oil until golden and tender, then tossed with sweet red bell pepper, yellow onion, and a fragrant spice blend built around smoked paprika — no flavor shortcuts needed. Hot-smoked salmon is gently warmed right on top of the hash at the end, keeping it flaky and rich without overcooking. Every ingredient here is naturally free of added glutamates, so you can dig in without second-guessing a single label. Store-bought spice blends and cured fish products are two of the sneakiest places hidden additives tend to show up, but this recipe uses straightforward pantry spices and clean-ingredient salmon to sidestep all of that. A squeeze of fresh lemon and a scatter of chives at the end brighten everything up and make it feel genuinely restaurant-worthy. It's the kind of dish that looks impressive straight from the cast iron but comes together with surprisingly little fuss.
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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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