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Black & Yellow Breakfast Potatoes

March 8, 2012
Black and yellow potatoes. (Photo Credit: Kate Echle)

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




00 min


00 min


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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