Salmon, Corn and Potato Hash

• 1 1/4 pounds baby red potatoes
• 2 1/2 tablespoons extra-virgin olive oil
• 2 ears of corn, shucked, kernels cut off
• 1 jalapenohalved lengthwise, seeded and thinly sliced
• 2 Grilled Mustard-Herb Salmon fillets, skin discarded, meat flaked into large chunks, or 10 to 12 ounces cooked salmon
• 2 scallions, thinly sliced
• Kosher salt and freshly ground pepper
• 2 tablespoons thinly sliced basil leaves

1. In a medium saucepan, cover the potatoes with water and bring water to a boil over high heat.
2. Boil for 5 minutes.
3. Drain and let cool, then cut the potatoes in half.
4. In a very large skillet, heat the olive oil until shimmering.
5. Add the potatoes, cut side down, and fry over moderately high heat until golden, about 3 minutes.
6. Turn the potatoes and cook until browned in spots, about 2 minutes longer.
7. Add the corn kernels and jalapeno and cook, stirring occasionally, until the corn is crisp-tender, about 3 minutes.
8. Gently stir in the salmon and scallions and cook until just heated through, about 2 minutes.
9. Season the hash with salt and pepper, sprinkle with the basil and serve.

baby red potatoes, extravirgin olive oil, corn, salmon, scallions, kosher salt, basil

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