Boil potatoes in a pot of water until tender with a fork.
Transfer the strained potatoes to a sauté pan on high heat with olive oil. Turn potatoes occasionally until evenly brown.
Add broccoli, carrots, shallot, and garlic. Add about a spoon full of balsamic vinegar and cook until veggies are tender with a fork.
Add Salmon and cook for 2 more minutes.
Add Salt, Pepper and Tabasco to taste.
Serve on a plate or in a tortilla.