Seed Oil Free Whole30 Smoky Paprika Smoked Salmon Hash
Skillet hash is already one of the most satisfying one-pan meals out there, and this smoky, paprika-spiced version with hot-smoked salmon takes it somewhere genuinely special. Avocado oil does all the heavy lifting here — it's the only fat used from start to finish, which means you're completely clear of the refined seed oils that sneak into so many restaurant-style hash dishes. The Yukon Golds get a proper sear in the cast iron until they're golden and crisp on the outside and tender all the way through, then they're folded back in with sautéed onion, red bell pepper, and a bloom of smoked paprika, garlic powder, and cayenne that makes the whole kitchen smell incredible. Flaked hot-smoked salmon gets scattered over the top and gently warmed through, so it stays in satisfying chunks rather than disappearing into the mix. A squeeze of fresh lemon and a handful of chives at the end cut right through the richness and brighten every bite. It's the kind of meal that works for a lazy weekend brunch or a quick weeknight dinner when you want something hearty without a lot of fuss — and every ingredient on that list is exactly what it says it is, no hidden oils required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!