Walnut Free Whole30 Smoky Paprika Smoked Salmon Hash
This smoky, satisfying skillet is the kind of breakfast or brunch dish that makes you want to linger at the table. Crispy Yukon Gold potatoes get a deep, warming kick from smoked paprika, garlic, and a hit of cayenne, all cooked down with sweet red bell pepper and onion until everything is golden and fragrant. Hot-smoked salmon is gently folded in at the end, adding rich, savory depth without any fuss — just flake, scatter, and let the residual heat do the work. Fresh chives and a squeeze of bright lemon cut right through the smokiness and pull the whole dish together beautifully. For anyone navigating tree nut concerns, this recipe is naturally in the clear — every ingredient is straightforward, and there are no hidden nut oils or ambiguous pantry additions to second-guess. The cast iron skillet method gives you those irresistible crispy potato edges that a nonstick pan simply cannot replicate. It's a bold, nourishing one-pan meal that feels special enough for a weekend but is honestly easy enough for any morning you want something real.
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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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