Lingcod with Chorizo Potato Hash

Dinner or Breakfast!

Lingcod with Chorizo Potato Hash

Serves: 2 | Difficulty:

This hash offers a delicious way to take a different approach to the soft flake and mild flavor of lingcod. The spice and fat from the chorizo proves a perfect pairing.


2, 8 ounce lingcod fillets
3 tablespoons extra-virgin olive oil
8 oz fresh Mexican chorizo, casings removed
1 large onion, finely chopped
1 pound Yukon Gold potatoes, cut in ½ inch dice
8 oz sweet potatoes, peeled and cut in ½ inch dice
Salt and pepper, to taste

Preheat and oven to 375°F.

In a medium cast iron skillet heated over medium-high heat, add olive oil. Add chorizo to the pan using the back of a spoon to crumble as it cooks. Cook until well-browned and use a slotted spoon to set aside, leaving drippings in the pan. Saute onion for 3-4 minutes until softened, translucent and just beginning to pick up color. Fold potato cubes and reserved chorizo crumbles in onion and oil mixture until well-coated. Place in oven and bake for 25-30 minutes, tossing intermittently, until potatoes are fork tender and beginning to brown. Season lingcod fillets with salt and pepper and place on top of the hash and return to oven for 8-10 minutes until fish just begins to flake. Serve immediately.

*Leftover potatoes and chorizo work incredibly well with eggs for breakfast.