Paraben Free Whole30 Smoky Paprika Smoked Salmon Hash
Crispy Yukon Gold potatoes, sweet red bell pepper, and deeply smoky salmon come together in a single cast iron skillet for a breakfast or brunch that feels genuinely satisfying rather than like a compromise. The smoked paprika, garlic, and onion powders build a warm, layered spice base that coats every cube of potato before the flaked hot-smoked salmon gets nestled on top to heat through. That finishing squeeze of lemon and a scatter of fresh chives lift the whole thing and keep it tasting bright despite all the richness underneath. For anyone navigating paraben-free eating, one of the trickier challenges is processed and cured foods, since certain preservatives and additives can sneak into packaged fish products. This recipe keeps things clean by relying on whole, recognizable ingredients — avocado oil, fresh aromatics, and straightforward spices — so you know exactly what is going into the pan. Choosing a quality hot-smoked salmon with a short, clean ingredient list is the one step worth taking a moment on at the store, and the rest practically takes care of itself. The cast iron skillet does the heavy lifting, giving you those golden, crackling potato edges without any complicated technique. It is the kind of dish that looks impressive straight from the pan but asks very little of the cook.
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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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