Pistachio Free Whole30 Smoky Paprika Smoked Salmon Hash
Smoky, hearty, and built entirely from whole-food ingredients, this skillet hash is the kind of breakfast or brunch that makes you want to linger at the table. Yukon Gold potatoes get crisped in avocado oil until golden and tender, then tossed with sweet red bell pepper, onion, and a bold spice blend anchored by smoked paprika and a whisper of cayenne. Hot-smoked salmon is scattered over the top at the end and gently warmed through, so it stays in satisfying, flaky chunks rather than disappearing into the mix. The whole thing comes together in a single cast iron skillet, which means less cleanup and more of that coveted crispy bottom layer. For anyone navigating tree-nut-free eating, this recipe is naturally in the clear — every ingredient is straightforward, with no sauces, garnishes, or spice blends that might sneak in unwanted additions. A squeeze of fresh lemon and a handful of chives finish it off with brightness that cuts right through the richness. It's the kind of dish that looks impressive but is genuinely simple to pull off on a weekday morning.
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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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