Turkey Free Whole30 Smoky Paprika Smoked Salmon Hash
Smoky, satisfying, and built entirely around the skillet, this hash is the kind of one-pan meal that earns a permanent spot in your weekend 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, gently warmed through rather than cooked hard, so it stays silky and flaky instead of drying out. The result is layers of texture — crispy potato edges, soft vegetables, and rich, smoky fish — all brightened at the table with fresh chives and a squeeze of lemon. Because the protein here comes from salmon rather than poultry, it's a genuinely easy swap for anyone navigating a turkey-free table without sacrificing any of the hearty, savory energy you want from a hash. Every ingredient is clean and straightforward, so there's no need to scrutinize labels or worry about hidden additives sneaking into your plate. This is the kind of dish that looks impressive straight from the cast iron but asks very little of you to pull off.
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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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