Spicy Southwestern Breakfast Potatoes

I’ve been a busy boy lately and haven’t had much time to come up with many sweet new recipes. So, I wrote out an oldie of mine that I often make on lazy Sunday afternoons. You can mess around with the chili spices to your taste; mine usually changes every time I make it. The nutritional yeast isn’t absolutely necessary for this dish, but I like the nutty flavour, plus it’s packed with all them good B vitamins and protein! Speaking of which, for more protein throw in some chickpeas. I really like the texture of the lightly cooked spinach with the potatoes though, so if you want, feel free to add more of that greeny goodness than the recipe calls for! Whenever I reheat leftovers of this meal, I throw in some more spinach to beef it up. Mmmm, spinach. Why is green food so good?!

3 tablespoons olive oil
2 cups onion, diced
3 or 4 cloves garlic, minced
5 medium-sized potatoes, peeled and diced small
1 tablespoon tamari (or other good quality soy sauce)
1½  teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon oregano
¼ teaspoon chipotle powder (for a less spicy version, just use chili powder)
¼ teaspoon sea salt
Freshly gound black pepper, to taste
½ cup low-sodium or homemade vegetable broth (or water)
1 tablespoon nutritional yeast
½ cup green pepper, diced
1 tomato, diced
2 cups baby spinach, packed
2 teaspoons freshly squeezed lemon juice
Small handful cilantro, chopped
1 stalk green onion, chopped
1 teaspoon corn starch + 1½ teaspoons water

1. Heat oil in a large skillet over medium-low heat. Add onions and garlic. Sauté, stirring frequently, for about 5 or 6 minutes, until the onions begin to soften.
2. Stir in the potatoes, tamari, cumin, coriander, oregano, chipotle powder, salt, and pepper. Cook for about 3 minutes, stirring often.
3. Add the vegetable broth and nutritional yeast. Stir until the nutritional yeast is well combined. Turn heat up to medium-high until simmering. Turn heat to low, cover, and simmer for about 25 to 30 minutes, or until potatoes are cooked through.
4. Stir in spinach and continue to cook, covered, for another 3 or 4 minutes, until the spinach has just wilted.
5. Turn off heat, uncover, and add lemon juice, cilantro, and green onions. In a small bowl, whisk together the corn starch and water. Add to the skillet and mix vigorously until well combined and thickened. If needed, season to taste with more salt and pepper.
Serves: 3 to 4


2 Responses to “Spicy Southwestern Breakfast Potatoes”

  1. 1 Liz April 21, 2010 at 6:13 pm

    Hi Ross,
    Viewed your blog for the first time today and enjoyed reading your recipes along with the impressive photos. I will definitely try some of them.

    Miss you,
    (Aunt) Liz

  2. 2 Geoff Stahl April 25, 2010 at 2:23 am

    Will try this on the weekend. Thanks for the great recipes.

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My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

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