Nitrate & Nitrite Free Whole30 Smoky Paprika Smoked Salmon Hash
Smoky, crispy, and deeply satisfying, this skillet hash is the kind of one-pan meal that earns a permanent spot in your weekend rotation. The real win here is the hot-smoked salmon — a naturally cured fish that gets its flavor from the smoking process itself rather than from added nitrates or nitrites, so you can enjoy that rich, savory depth without the preservative concerns that come with conventional cured meats. Yukon Gold potatoes get properly golden and crisp in a cast iron skillet before being tossed with sweet red bell pepper, onion, and a bold spice blend built around smoked paprika — which layers in even more of that irresistible smokiness. The salmon is gently warmed right on top of the hash at the end, keeping it tender and flaky rather than rubbery. A squeeze of fresh lemon and a scatter of chives at the finish cut through the richness and brighten the whole dish beautifully. It comes together in one skillet with straightforward technique, making it just as doable on a lazy Sunday as it is impressive enough to serve to guests.
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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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