One-Pot Wonders

Skillet Potatoes with Smoked Fish and Smoked Paprika Aioli

March  8, 2014
Author Notes

I love smoked fish for breakfast, and one of my favorite ways to have it is mixed into a skillet of fried potatoes. I add dollops of smoked paprika aioli for a little extra smoke and tang. Since it's breakfast, I just mix up an easy aioli by adding garlic, lemon, and spice to mayonnaise, but you could absolutely make one from scratch if your arm is up for that kind of whisking early in the day. —fiveandspice

  • Serves 4
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 medium red potatoes, cut into small dice (I actually like to use a mix of colors, but just red works great)
  • 1 medium shallot, finely chopped
  • Salt and pepper
  • 6 ounces smoked whitefish (or trout, or even salmon), flaked into large chunks
  • 1/2 cup mayonnaise
  • 1 small garlic clove, minced
  • 1 teaspoon lemon juice
  • 1 teaspoon smoked paprika
In This Recipe
  1. In a very large skillet, heat the butter and olive oil together over medium heat until the butter is foaming. Stir the potatoes in and let them cook, stirring only very occasionally for 10 minutes.
  2. Stir in the chopped shallot plus a few good pinches of salt and grinds of pepper. Continue to cook until the potatoes are golden on the outside and cooked through, another 5-10 minutes. When the potatoes are done, take them off the heat and stir in the chunks of smoked fish.
  3. To make the aioli, mix together the mayo, garlic, lemon juice, and paprika plus a pinch of salt. Stir everything together well and adjust the flavors to your liking.
  4. Serve the potato-fish mixture with generous spoonfuls of the aioli.

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  • Michelle Margo
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  • fiveandspice
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  • TSmith
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (, where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.