Fresh Corn and Blue Potato Hash

• 1 pound small blue potatoes, or other small, slightly waxy potatoes
• Salt and freshly ground pepper
• 1 cup fresh corn kernels (from 2 ears)
• 1 1/2 tablespoons vegetable oil
• 3 cups baby spinach leaves (2 ounces)
• 3/4 cup shredded Manchego cheese (1 1/2 ounces)

1. In a medium saucepan, cover the potatoes with water and bring to a boil.
2. Add a large pinch of salt and boil over moderately high heat until just tender, about 15 minutes.
3. Drain the potatoes and let cool, then quarter them.
4. Meanwhile, in a small saucepan of boiling salted water, cook the corn until crisp-tender, about 3 minutes.
5. Drain and pat dry with paper towels.
6. In a large skillet, heat the oil.
7. Add the potatoes and cook over moderately high heat until browned on the bottom, about 5 minutes.
8. Add the corn and cook until lightly toasted, about 3 minutes.
9. Season with salt and pepper.
10. Add the spinach and cook, tossing, until wilted, about 1 minute.
11. Remove from the heat.
12. Sprinkle the Manchego over the potatoes and stir twice, then transfer to a platter and serve.

potatoes, salt, fresh corn kernels, vegetable oil, baby spinach, manchego cheese

Taken from www.foodandwine.com/recipes/fresh-corn-and-blue-potato-hash (may not work)