Chef Ayinde Howell’s Black & Yellow Breakfast Potatoes

The vegan chef shares his tasty take on potatoes

Chef Ayinde's Black and Yellow Breakfast Potatoes
Black and yellow potatoes. (Photo by: 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:

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Image by Kate Echle.

  • Serves 2
  • Total Time: 30
  • (Active Time: 25)
  • PRINT Print This Recipe


  • 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


  1. 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).
  2. Add onions and herbs to potatoes. Continue to cook uncovered. Reduce heat to medium low heat (5-10 minutes).
  3. Potatoes should be crispy outside and soft inside. When done, salt to taste.