Smoky, satisfying, and built entirely from whole ingredients, this skillet hash is the kind of meal that earns a permanent spot in your breakfast rotation. 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 — the result is deeply savory with just the right amount of heat if you go for the 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. For anyone navigating grain sensitivities, this dish is naturally built without any grain-based fillers, thickeners, or seasonings — every ingredient on the list is clean and straightforward. The cast iron skillet does a lot of the heavy lifting here, giving you those irresistible crispy bits on the bottom without much fuss. A squeeze of fresh lemon and a handful of chives at the end brighten everything up and make it feel a little more special than your average hash. It's the kind of one-pan meal that looks impressive straight from the skillet but honestly couldn't be simpler to pull together.
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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.
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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