Panfish Hash - by Tiffany Haugen

Panfish Hash - by Tiffany Haugen

When thinking about breakfast, fish doesn’t usually come to mind. But if you’re looking for ways to add some healthy protein to that first meal of the day, think about cooking up some mild panfish or trout.

Using a flavorful sausage like chorizo will take center stage to the fish, making this a great dish to be enjoyed along the shore while camping or at home. The key to using panfish or trout is cleaning the fish well and removing all visible bones. Don’t worry if this tears the fillets a bit as it will all look just fine once it’s been hashed.

Variations of this dish are endless as any kind of sausage can be used as well as vegetables such as bell peppers, zucchini, cabbage, asparagus or Brussel’s sprouts. It’s a fun, easy dish to prepare, and the mild fish takes on the flavors you’re cooking with, allowing it to be tailored to anyone’s liking.


Panfish Hash

  • 1/2 pound panfish or trout fillets
  • 1/3 cup chorizo sausage
  • 1/2 cup chopped sweet onions
  • 2 cloves minced garlic
  • 2 baked potatoes
  • 2 cooked ears of corn
  • 1/4 cup chopped fresh chives
  • Additional olive oil if needed


Cut fish fillets and baked potatoes into bite-sized pieces. Cut corn off of the cob. In a large skillet, brown chorizo sausage on medium heat. If the sausage doesn’t release any fat, add a few tablespoons of olive oil. Remove sausage from the pan but leave the pan drippings.

Gently fry fish on medium heat until it begins to turn white. Remove from the pan. Adding more oil if needed, sauté onions on medium-high heat until caramelized, add garlic and stir well. Push onions and garlic aside and brown potatoes on all sides. Add corn and continue to sauté an additional 1-2 minutes. Gently fold in chorizo sausage, cooked fish and half of the chives. Once everything is heated throughout, plate and serve with the rest of the chives.


Note: For signed copies of Tiffany’s popular book, Cooking Seafood, and other best-selling titles, visit

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