Peanut 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 makes you genuinely excited to get out of bed in the morning. Crispy Yukon Gold potatoes form the base, cooked in avocado oil until deeply golden, then layered with sweet red bell pepper, onion, and a fragrant spice blend built around smoked paprika and garlic. The hot-smoked salmon gets gently warmed right on top, so it stays in satisfying, flaky chunks rather than disappearing into the mix. A squeeze of fresh lemon and a scatter of chives at the end cut through the richness and brighten every bite. For anyone navigating peanut allergies, this recipe is naturally reassuring — every ingredient is straightforward and whole, with no sauces, marinades, or packaged seasonings that might hide unexpected allergens. The cast iron skillet does all the heavy lifting, building layers of texture and flavor without any complicated steps or hard-to-source ingredients. It's the kind of dish that feels indulgent but is actually just really good, clean cooking.
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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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