Salmon, Corn and Potato Hash

1. 1

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

2. 2

   Boil for 5 minutes.

3. 3

   Drain and let cool, then cut the potatoes in half.

4. 4

   In a very large skillet, heat the olive oil until shimmering.

5. 5

   Add the potatoes, cut side down, and fry over moderately high heat until golden, about 3 minutes.

6. 6

   Turn the potatoes and cook until browned in spots, about 2 minutes longer.

7. 7

   Add the corn kernels and jalapeno and cook, stirring occasionally, until the corn is crisp-tender, about 3 minutes.

8. 8

   Gently stir in the salmon and scallions and cook until just heated through, about 2 minutes.

9. 9

   Season the hash with salt and pepper, sprinkle with the basil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.