Black & Yellow Breakfast Potatoes
We recently interviewed vegan chef Ayinde Howell, the visionary behind NYC’s WildFlower vegan pop-up restaurant and the online vegan community I Eat Grass. Here, chef Howell shares a simple recipe for breakfast potatoes.
Chef Ayinde Howell’s Black & Yellow Breakfast Potatoes
3 cups yellow & black potatoes, large dice
1/4 cup safflower or vegetable oil
1/2 cup onions, medium dice
1 teaspoon chipotle pepper, powdered
1/2 teaspoon coriander
Salt to taste
In a medium skillet over medium high heat, heat oil until hot and shimmering. Add potatoes and cover. Cook until potatoes are soft, stirring from the bottom with a spatula (7-10 minutes).
Add onions and herbs to potatoes. Continue to cook uncovered. Reduce heat to medium low heat (5-10 minutes).
Potatoes should be crispy outside and soft inside. When done, salt to taste.
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