Tortilla with Fire-roasted Corn and Jalapeno

3 Idaho potatoes, medium-diced

3 tablespoons butter

1 onion, finely diced

1 teaspoon cayenne

2 teaspoons sriracha (Thai hot sauce)

2 teaspoons sweet smoked paprika

Salt and pepper to taste

3 poblano peppers, fire roasted, peeled and sliced

1 whole fryer chicken, boiled and pulled off bone

½ cup chicken stock

1 bunch cilantro, finely chopped

Corn Salsa

3 jalapenos, finely diced

6 ears corn, grilled and cut off cob

1 bunch cilantro, finely chopped

1 avocado, peeled, pitted and mashed to paste

1 onion, finely diced

Salt and pepper to taste

In a large skillet, sauté potatoes in butter until browned and half-way cooked. Add minced onion and cook until translucent.

Season with cayenne, srirachi, paprika and salt and pepper. Add poblano and chicken, chicken stock and heat through. Top with cilantro.

For the salsa: Combine all ingredients in a medium bowl. Serve alongside potato hash.

Serves six.

Chef Dale Levitsky, "Top Chef," Bravo TV