Soy Free Whole30 Smoky Paprika Smoked Salmon Hash
Crispy Yukon Gold potatoes, sweet red bell pepper, and smoky, flaked salmon come together in a cast iron skillet for a hash that feels indulgent but is built entirely from clean, whole ingredients. The smoked paprika does serious heavy lifting here, layering deep, woodsy warmth into every bite alongside garlic, onion powder, and an optional hit of cayenne for those who like a little heat. Soy is one of those sneaky ingredients that shows up in canned fish products, seasoning blends, and even some smoked seafood, so using hot-smoked salmon with a clean ingredient list and building your own spice blend from scratch keeps everything genuinely safe and delicious. The technique is what makes this hash special — letting the potatoes sit undisturbed in hot avocado oil until they develop a proper golden crust, then pressing the finished hash down for one last crisp before the salmon goes on top. Covering the skillet at the end gently warms the fish through without drying it out, so you get those big, tender flakes sitting right on top of the crackling base. A squeeze of fresh lemon and a scatter of chives at the end cut through the richness and make the whole skillet feel bright and restaurant-worthy. This is the kind of weekend breakfast that makes everyone wander into the kitchen asking what smells so good.
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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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