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