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Fresh Corn and Blue Potato Hash

Most blue potatoes are heirloom vegetables, both the varieties that are blue through and through and those that only have blue skin.

slideshow Delicious, Quick Side Dishes

  • Total Time:
  • Servings: 4

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  • 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. Add a large pinch of salt and boil over moderately high heat until just tender, about 15 minutes. Drain the potatoes and let cool, then quarter them.
  2. Meanwhile, in a small saucepan of boiling salted water, cook the corn until crisp-tender, about 3 minutes. Drain and pat dry with paper towels.
  3. In a large skillet, heat the oil. Add the potatoes and cook over moderately high heat until browned on the bottom, about 5 minutes. Add the corn and cook until lightly toasted, about 3 minutes. Season with salt and pepper. Add the spinach and cook, tossing, until wilted, about 1 minute. Remove from the heat. Sprinkle the Manchego over the potatoes and stir twice, then transfer to a platter and serve.
Published August 2004

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