Breakfast Hash with Roasted Garlic Jalapeño Cream Sauce

December 28 , 2018 by: Taylor Breakfast, Main Dishes

Hi friends! Today I’m back (after quite the long break I KNOW) with a really delicious breakfast recipe that I am in love with. It’s full of delicious vegetables and topped with the creamiest, dreamiest “no-cream” cream sauce you’ve ever seen! It reminds me of the gravy you put on biscuits and gravy (one of my fave breakfasts of all time).

In the wintertime, actually all the time, I crave a hot, hearty breakfast so this really hits the spot for me. 

First roast some potatoes, cabbage and onions until the potatoes are golden brown and crispy (and roast some garlic while you’re at it). While the veggies roast, whip up the cream sauce and warm the beans. Then you throw it all together and bam – delicious, hearty breakfast (or lunch) for days. I’d be lying if I said I didn’t eat this for lunch and dinner a few days this week.. 

If you’re looking for a filling, healthy and delicious breakfast, this is it. To make it your own, use whatever veggies you like.  You could replace the red cabbage with any other type of cabbage or kale or your favorite green, just roast it for less time. You could also sub the white beans with just about any other bean too – black, pinto, or chickpeas to name a few.

Okay, how are the holidays going for you all? It’s been really nice to spend some quiet time with family. I’m trying to balance relaxing with using this time off to make some strides on my next meal prep video. I promise it’s coming!

It’s so hard for me to feel like it’s okay to not be productive all the time. Anytime I’m not working, I feel like I’m wasting time and I know that isn’t healthy. So I’m trying to let myself enjoy doing nothing. Because if I take time to relax, but I just feel guilty the whole time, what’s the point? I made myself not work from Sunday until Wednesday though and it was really nice. Do you all struggle with this too?

Anyways, let’s get to the recipe!

Breakfast Hash with Roasted Garlic Jalapeño Cream Sauce
Rate this recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Category: Breakfast

Yield: 4

Ingredients

  • 2 lb red potatoes, cut into 1/2" cubes
  • 1 large yellow onion, sliced
  • 1/4 large or 1/2 small green cabbage, cut into wedges (leave the core so they don't fall apart)
  • neutral oil
  • salt + pepper
  • 1 bulb of garlic
  • 1 jalapeno, seeded and minced (leave the seeds in for a spicy sauce)
  • 1/2 tsp dried oregano
  • 1 cup cashew cream*
  • 1/2 cup water
  • 1/2 tsp salt
  • 1 14.5-oz can white beans, drained and rinsed
  • For topping: (optional)
  • green onions, thinly sliced
  • avocado

Instructions

  • 1. Preheat oven to 425° F.
  • 2. Add potatoes to a baking sheet and toss with 1 Tbsp neutral oil and salt and pepper. Add onion and cabbage to another baking sheet and toss onions with 1 Tbsp neutral oil and salt and pepper. Rub both sides of cabbage with oil, salt and pepper. Slice off the top of the head of garlic to expose some of the cloves inside. Place the head on a piece of foil. Drizzle with oil, salt and pepper and wrap in the foil.
  • 3. Add the pan of potatoes and the head of garlic to the oven and roast for 15 minutes. Then add the pan of onions and cabbage to the oven and roast everything for 20 more minutes.
  • 4. While the veggies roast, heat a small saucepan on medium heat and add a tablespoon of oil. When hot, add the jalapeño and sauté for 2 minutes. Then add the cashew cream, 1/2 cup water, dried oregano, and 1/2 tsp salt. Whisk sauce and let it come to a simmer, stirring frequently. Let simmer for 2-3 minutes and remove from heat.
  • 5. Cut the core from the roasted cabbage and chop into bite-size pieces. Add all the roasted veggies and white beans to a serving bowl and toss until evenly combined.
  • 6. Remove the bulb of garlic from the foil. Squeeze the head from the bottom up to push out the cloves. Remove any peel and use a fork to mash the garlic on a cutting board. Add the roasted garlic to the cream sauce and whisk until smooth.
  • 7. To serve, add roasted veggie mixture to a bowl, drizzle with hot cream sauce and top with sliced green onions and avocado!

Notes

* Do NOT use cashew milk, it's too watery. To make cashew cream, simply blend cashews and water in equal parts until completely smooth. I do 1 1/2 cups cashews and 1 1/2 cups of water. This will make more than you need. If you don't have a high-powered blender like a Vitamix or Blendtec, you will need to soak the cashews for 6-8 hours to get a smooth cream.

Breakfast Hash with Roasted Garlic Jalapeño Cream Sauce
Rate this recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Category: Breakfast

Yield: 4

Ingredients

  • 2 lb red potatoes, cut into 1/2" cubes
  • 1 large yellow onion, sliced
  • 1/4 large or 1/2 small green cabbage, cut into wedges (leave the core so they don't fall apart)
  • neutral oil
  • salt + pepper
  • 1 bulb of garlic
  • 1 jalapeno, seeded and minced (leave the seeds in for a spicy sauce)
  • 1/2 tsp dried oregano
  • 1 cup cashew cream*
  • 1/2 cup water
  • 1/2 tsp salt
  • 1 14.5-oz can white beans, drained and rinsed
  • For topping: (optional)
  • green onions, thinly sliced
  • avocado

Instructions

  • 1. Preheat oven to 425° F.
  • 2. Add potatoes to a baking sheet and toss with 1 Tbsp neutral oil and salt and pepper. Add onion and cabbage to another baking sheet and toss onions with 1 Tbsp neutral oil and salt and pepper. Rub both sides of cabbage with oil, salt and pepper. Slice off the top of the head of garlic to expose some of the cloves inside. Place the head on a piece of foil. Drizzle with oil, salt and pepper and wrap in the foil.
  • 3. Add the pan of potatoes and the head of garlic to the oven and roast for 15 minutes. Then add the pan of onions and cabbage to the oven and roast everything for 20 more minutes.
  • 4. While the veggies roast, heat a small saucepan on medium heat and add a tablespoon of oil. When hot, add the jalapeño and sauté for 2 minutes. Then add the cashew cream, 1/2 cup water, dried oregano, and 1/2 tsp salt. Whisk sauce and let it come to a simmer, stirring frequently. Let simmer for 2-3 minutes and remove from heat.
  • 5. Cut the core from the roasted cabbage and chop into bite-size pieces. Add all the roasted veggies and white beans to a serving bowl and toss until evenly combined.
  • 6. Remove the bulb of garlic from the foil. Squeeze the head from the bottom up to push out the cloves. Remove any peel and use a fork to mash the garlic on a cutting board. Add the roasted garlic to the cream sauce and whisk until smooth.
  • 7. To serve, add roasted veggie mixture to a bowl, drizzle with hot cream sauce and top with sliced green onions and avocado!

Notes

* Do NOT use cashew milk, it's too watery. To make cashew cream, simply blend cashews and water in equal parts until completely smooth. I do 1 1/2 cups cashews and 1 1/2 cups of water. This will make more than you need. If you don't have a high-powered blender like a Vitamix or Blendtec, you will need to soak the cashews for 6-8 hours to get a smooth cream.

1 Comments

  • Sounds great! I would tweak it a bit by omitting the garlic and jalepenoes, neither of which I care for.

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Hi, I'm Taylor. I create simple, healthy, mostly plant-based recipes from whole foods. I'm glad you're here!

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