Fresh Corn and Blue Potato Hash

1. 1

   In a medium saucepan, cover the potatoes with water and bring to a boil.

2. 2

   Add a large pinch of salt and boil over moderately high heat until just tender, about 15 minutes.

3. 3

   Drain the potatoes and let cool, then quarter them.

4. 4

   Meanwhile, in a small saucepan of boiling salted water, cook the corn until crisp-tender, about 3 minutes.

5. 5

   Drain and pat dry with paper towels.

6. 6

   In a large skillet, heat the oil.

7. 7

   Add the potatoes and cook over moderately high heat until browned on the bottom, about 5 minutes.

8. 8

   Add the corn and cook until lightly toasted, about 3 minutes.

9. 9

   Season with salt and pepper.

10. 10

    Add the spinach and cook, tossing, until wilted, about 1 minute.

11. 11

    Remove from the heat.

12. 12

    Sprinkle the Manchego over the potatoes and stir twice, then transfer to a platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.