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Since not much else is in season, this is a great time of year to turn to potatoes. And my favorite time for eating spuds is for breakfast! Check out my quick and easy recipe for this root vegetable.

Since not much else is in season, this is a great time of year to turn to potatoes. And my favorite time for eating spuds is for breakfast! Check out my quick and easy recipe for this root vegetable:

Black & Yellow Breakfast Potatoes

Prep time 5 minutes | Cook time 25 minutes | Serves 2

  • 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

Step one:
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.

Step two:
Add onions and herbs to potatoes. Continue to cook uncovered. Reduce heat to medium low heat. 5-10 minutes.

Step three:
Potatoes should be crispy outside and soft inside. When done, salt to taste.


Read the previous installment of Feed The Vegan: 5 Tips To Hop On The Healthy Bandwagon