Tree Nut Free Whole30 Smoky Paprika Smoked Salmon Hash
Smoky, hearty, and built entirely in one cast iron skillet, this hash is the kind of breakfast-for-any-meal dish that earns a permanent spot in your rotation. Yukon Gold potatoes get crisped in avocado oil until golden and tender, then tossed with sautéed onion, red bell pepper, and a bold spice blend anchored by smoked paprika. 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. The whole thing is finished with fresh chives and a squeeze of lemon that cuts right through the richness. For anyone navigating tree nut concerns, this recipe is naturally free of any nuts or nut-derived oils — avocado oil does all the cooking work, and every ingredient on the list is straightforward and easy to verify. It's the kind of bold, protein-packed skillet meal that doesn't feel like it's missing anything, because it genuinely isn't.
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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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