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 Credit: Kate Echle)

Updated Jul 25, 2018 @ 11:42 am

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:

You might also like:

Image by Kate Echle.

Chef Ayinde Howell’s Black & Yellow Breakfast Potatoes

  • Serves: 2
  • Total Time:30 minutes
  • Active Time:25 minutes
  • 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.
Better Health Shouldn't Be Work

Sign up for our newsletter to join our community of 500k+ readers and discover the solutions that work best for you and your body.

P.S. You'll also receive our exclusive 3-Day Plan to Free Yourself From Sugar Cravings.