Salmon Corn and Potato Hash
Ingredients
- 1 1/4 pounds baby red potatoes
- 2 1/2 tablespoons extra-virgin olive oil
- 2 ears of corn, shucked, kernels cut off
- 1 jalapeño—halved 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
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