Yeast Free Whole30 Smoky Paprika Smoked Salmon Hash
Skillet hash is one of those deeply satisfying meals that works for breakfast, lunch, or a lazy dinner, and this smoky, spice-forward version absolutely delivers. Yukon Gold potatoes get crisped in avocado oil until golden on the outside and tender all the way through, then tossed with softened onion, red bell pepper, and a bold spice blend built around smoked paprika. Hot-smoked salmon is scattered over the top at the end and gently warmed through, so it stays in beautiful, flaky pieces rather than turning rubbery. The whole thing comes together in a single cast iron skillet, which means maximum flavor from the fond and minimal cleanup. For anyone navigating a yeast-free approach, this recipe is naturally in the clear — every ingredient here is whole and unprocessed, with no bread, vinegar-based sauces, or fermented additions to worry about. A squeeze of fresh lemon and a handful of chives at the end brighten everything up and make it feel genuinely restaurant-worthy. It's the kind of dish that looks impressive but is completely approachable, even on a weeknight.
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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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