Xanthan Gum Free Whole30 Smoky Paprika Smoked Salmon Hash
This smoky, satisfying skillet is the kind of one-pan meal that makes weekend mornings feel genuinely special. Crispy Yukon Gold potatoes get a deep, warming kick from smoked paprika, garlic, and a touch of cayenne, then meet tender sautéed onion and red bell pepper before hot-smoked salmon is folded right in. The result is hearty and layered with flavor — smoky, a little spicy, and brightened at the end with fresh chives and a squeeze of lemon. For anyone navigating thickener-free cooking, this recipe is naturally in the clear — every ingredient here is a whole food, a spice, or a simple oil, with zero need for any stabilizers or additives. That makes it easy to shop for with confidence, since you're working entirely from the produce aisle, the spice rack, and quality smoked fish. The cast iron skillet does all the heavy lifting, building those golden, crispy edges on the potatoes without any shortcuts. It's a genuinely filling dish that works just as well for a lazy brunch as it does for a quick weeknight dinner, and serving it straight from the skillet means cleanup is minimal and presentation is effortless.
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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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