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Village Coffee Inspired Breakfast Potatoes

Writer's picture: Sasha DuBoseSasha DuBose

I think I'm in the top 1% of Village Coffee fans. If you aren't familiar, Village Coffee is a Maplewood institution, and one of my favorite places for breakfast/lunch/brunch.


There is one thing on their vast menu that you can never skip. The home fries. Whether I'm getting the village omelet, the French toast, or the Sierra chicken & eggplant panini — it will always be with a side of home fries.



I absolutely adore these potatoes. Soft, spicy, and slightly saucy, Village Coffee's breakfast potatoes are perfect with anything you could pair them with. On mornings where I need an extra kick, I add hot sauce. More sweetness? Ketchup. But most of the time, I'm craving the simple pleasures in life — meaning I'll enjoy my home fries piping hot with no additions.


On mornings where I cannot make the 15-minute trek to Village Coffee, these are the potatoes I make in their place. Fellow Village Coffee fans will have to let me know how close I got to the real deal, but I think I did a pretty good job.





I've been inspired to return to my website roots — personal essays and recipes. I write and cook using all of my senses, and I encourage you to do the same. I'm not a recipe developer by any means, so I'm writing using approximate measurements based on how I cook instinctually. On my Instagram I always get DMs asking for recipes. I'm always more than happy to share with one person, but I never post them! No more holding back. This one is for anyone who follows multiple food bloggers but has absolutely no idea how to cook or eat like them. Cheers!


Cheers,

Sasha



Village Coffee Inspired Breakfast Potatoes

Serves 1-2 People


2 potatoes, diced

*2 tbsp of oil of your choice

1/2 of a large yellow onion OR 1 small/medium onion, diced

1/2 of a large bell pepper OR 1 small/medium bell pepper, diced

Salt & Pepper to taste

*2-3 tablespoons of water

or whatever broth you have on hand if you're feeling fancy

2 tsp turmeric

2 tsp paprika

*2 tsp of chaat masala


  1. Place potatoes in a microwave safe bowl, and microwave for three minutes.

  2. Heat a medium-sized frying pan or skillet with your oil on medium heat for two minutes, or until oil starts to shimmer slightly.

  3. Add potatoes, onions, and peppers. Sauté for 1-2 minutes or until onions start to get translucent, then add salt & black pepper.

  4. Once onions are fully translucent and peppers are fragrant, add your spices. Stir to ensure everything is evenly coated, then leave the mixture alone to crisp up.

  5. When you notice the potatoes sticking to the pan, add a tablespoon of water and stir. The potatoes should start to look saucy.

  6. Taste for flavor and ideal potato doneness. Serve while hot!



Notes

  • I typically use olive oil, but if I'm feeling fancy I'll use bacon fat.

  • Because I'm often in a rush, I use water to create sauciness in this recipe. If you're feeling fancy, you can use whatever broth or stock you have on hand!

  • I linked a chaat masala explainer and recipe to anyone curious and/or unfamiliar. I got myself a bag of chaat masala at my local Indian grocery store and have been HOOKED since. I lowkey put it on everything.... LOL!

  • I like my potatoes extra soft, so I often transfer the final mixture back into my microwave safe bowl for another 90 seconds or so, then serve!


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