Shellfish Free Whole30 Smoky Paprika Smoked Salmon Hash
Smoky, hearty, and built entirely around real, whole ingredients, this skillet hash is the kind of breakfast or brunch dish that makes you want to linger at the table. Yukon Gold potatoes get crisped up in avocado oil until golden on the outside and tender all the way through, then layered with sweet red bell pepper, onion, and a bold spice blend anchored by smoked paprika. The result is deeply savory with just enough heat from the optional cayenne to keep things interesting. Hot-smoked salmon is scattered over the top and gently warmed through, adding rich, flaky protein that pairs beautifully with the smoky, spiced base. For anyone navigating seafood restrictions, the good news here is straightforward — salmon is a finfish, not a shellfish, so this dish is completely safe territory without any substitutions or workarounds needed. A squeeze of fresh lemon and a handful of chives at the end brighten everything up and make it feel restaurant-worthy. It all comes together in one cast iron skillet, which means less cleanup and more time enjoying the 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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