Nutmeg Free Whole30 Smoky Paprika Smoked Salmon Hash
This skillet hash is the kind of breakfast-for-any-meal dish that earns a permanent spot in your rotation — crispy Yukon Gold potatoes, sweet red bell pepper, and smoky, flaky salmon all coming together in one cast iron pan. The smoked paprika does serious heavy lifting here, layering in that deep, woodsy warmth that makes every bite feel intentional and bold. Because the spice blend is built entirely from paprika, garlic powder, onion powder, and a pinch of cayenne, there's no hidden nutmeg or warm-spice blends to second-guess — just clean, straightforward seasoning you can trust. Hot-smoked salmon gets scattered over the top at the end and gently warmed through, so it stays in satisfying, meaty chunks rather than disappearing into the mix. A squeeze of fresh lemon at the table cuts right through the richness and makes the whole thing pop. It's the kind of one-pan meal that looks impressive straight from the skillet but comes together with nothing more than a good stir and a little patience while the potatoes get golden.
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!