Chef Ayinde Howell’s 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.


  • 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


  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Serves 2


  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.

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Photo by Kate Echle

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