Rice Free Whole30 Smoky Paprika Smoked Salmon Hash
Crispy Yukon Gold potatoes, sweet red bell pepper, and deeply smoky salmon come together in a cast iron skillet for a hash that feels indulgent but is completely built on whole, unprocessed ingredients. The smoked paprika and a bloom of garlic, onion, and cayenne create a spice-forward base that makes every bite punchy and satisfying. Hot-smoked salmon gets gently warmed right on top of the hash at the end, so it stays in beautiful flaky pieces rather than breaking down into the mix. This is exactly the kind of dish that proves you don't need grains or fillers to build something hearty and deeply flavorful — the potatoes do all the heavy lifting. A squeeze of fresh lemon over the top at the table brightens everything and cuts through the richness of the fish. It all comes together in one skillet, which means less cleanup and more time actually enjoying your meal.
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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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