Feb 18
2013

Sweet Potato & Endive Hash Recipe with Sriracha Buttermilk Sauce

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Sweet Potato & Endive Hash Recipe with Sriracha Buttermilk Sauce
Sweet Potato & Endive Hash with a creamy Sriracha Buttermilk Sauce is a healthy and delicious way to do diner food.

When I think of eating breakfast or brunch at a restaurant, the first thing that pops to mind is hash browns (well, right after a rip-roaring Bloody Mary). Golden brown, slightly crispy potatoes are the perfect accompaniment to scrambled eggs or omelets. However, much to the despair of my complaining jeans, they are typically loaded with oil and are far from healthy. Have I got the solution for you!

First of all, pull out the sweet potatoes because, really, there is nothing better than a hash made with sweet potatoes. Sweet Potato Hash with Canadian Bacon, Red Pepper and Sage is one of my favorite breakfast recipes. But this hash doesn’t stop at potatoes.

What if I told you that there is a food that not only tastes good and is easy to prepare, but also boasts some impressive nutritional stats: 87 calories; 16 grams of dietary fiber; 6 grams of protein and healthy doses of Vitamins A, C, E and K; calcium; iron; and potassium? Pretty impressive. That’s all in one head of endive.

“Endive”…sounds kind of fancy, right? To be honest, this versatile veggie is no more difficult to prepare than a carrot. Either slice up the leaves crosswise or keep them whole and fill them with any type of tasty filling that suits your fancy.

And look at how pretty they are. That’s what I call a beautiful Valentine’s bouquet. Thank you, Discover Endive! (To learn more about endive, be sure to follow Discover Endive on Facebook, Twitter and Pinterest.)

Endive Valentine's bouquet by Cookin' Canuck

In this recipe, I sautéed sliced endive with boiled sweet and russet potatoes until the potatoes started to turn brown. And then comes the real kicker – a creamy sauce made of low-fat buttermilk and sriracha sauce (found in most supermarkets). One serving adds up to a mere 178 calories and 3.8 grams of fat. Now that’s the way to do hash!

The recipe:

The sauce:

In a small bowl, whisk together the buttermilk, mayonnaise, sriracha sauce and salt until combined.

The potatoes:

Bring a large saucepan of lightly salted water to a boil over high heat. Add sweet and russet potatoes and cook until just tender, about 5 to 8 minutes. Drain.

Sweet Potato & Endive Hash Recipe with Sriracha Buttermilk Sauce

Heat the olive oil in a large skillet (preferably cast-iron) set over medium-high heat. Add the garlic and cook for 1 minute, stirring frequently.

Sweet Potato & Endive Hash Recipe with Sriracha Buttermilk Sauce

Stir in cooked sweet and russet potatoes and salt. Cook, stirring occasionally, for 5 to 7 minutes. Add the endive and green onions and cook until the potatoes are starting to brown, 3 to 4 minutes.

Sweet Potato & Endive Hash Recipe with Sriracha Buttermilk Sauce

Stir in the cilantro. Divide between 6 plates and drizzle with sriracha buttermilk sauce.

Other recipes using endive:

Tasty Endive Recipes by Cookin' Canuck #healthy
Cookin’ Canuck’s French Onion & Endive Soup with Pancetta
Cookin’ Canuck’s Endive Spears Stuffed with Teriyaki Turkey, Edamame & Baby Corn
Healthy Green Kitchen’s Chicken, Endive & Root Vegetable Soup with Endive Parsley Pesto
La Fujimama’s Endive Cashew Slaw
All Day I Dream About Food’s Turkey Taco Endive Boats
Bell’alimento’s Creamy Butterfly Pasta with Endive

Sweet Potato & Endive Hash Recipe with Sriracha Buttermilk Sauce

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Serves 6

Serving Size: 3/4 cups hash + 1 tbsp (approximately) sauce

Calories per serving: 178.1 cal (complete nutritional info listed below)

Fat per serving: Total 3.8g / Saturated 0.7g

Sweet Potato & Endive Hash Recipe with Sriracha Buttermilk Sauce

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

    The sauce:
  • 1/3 cup low-fat buttermilk, well-shaken
  • 1 tbsp low-fat mayonnaise
  • 1/4 tsp sriracha sauce (or more if you like it hot)
  • 1/8 tsp salt
  • The potatoes:
  • 1 1/4 lbs. sweet potatoes, peeled and cut into 1/2-inch dice
  • 3/4 lb. russet potatoes, peeled and cut into 1/2-inch dice
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 4 heads endive, thinly slice crosswise
  • 1 green onion, thinly sliced
  • 1/4 cup minced cilantro

Instructions

    The sauce:
  1. In a small bowl, whisk together the buttermilk, mayonnaise, sriracha sauce and salt until combined.
  2. The potatoes:
  3. Bring a large saucepan of lightly salted water to a boil over high heat. Add sweet and russet potatoes and cook until just tender, about 5 to 8 minutes. Drain.
  4. Heat the olive oil in a large skillet (preferably cast-iron) set over medium-high heat.
  5. Add garlic and cook for 1 minute, stirring frequently.
  6. Stir in the cooked sweet and russet potatoes and salt. Cook, stirring occasionally, for 5 to 7 minutes.
  7. Add the endive and green onions and cook until the potatoes are starting to brown, 3 to 4 minutes.
  8. Stir in the cilantro. Divide between 6 plates and drizzle with sriracha buttermilk sauce.

Notes

Calories 178.1 / Total Fat 3.8g / Saturated Fat 0.7g / Cholesterol 1.3mg / Sodium 359.8mg / Total Carbohydrates 32.6g / Fiber 13.2g / Sugars 2.1g / Protein 6.7g / WW (Old Points) 3 / WW (Points+) 4

Disclaimer: This post is sponsored by Discover Endive as part of their OnDiva program.

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{ 28 comments… read them below or add one }

1 Liz @ The Lemon Bowl February 18, 2013 at 5:35 am

Ok this hash looks heavenly but I can’t get over the endive bouquet!!!! That is the best thing I’ve ever seen!

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2 Kare @ Kitchen Treaty February 18, 2013 at 6:20 am

I would have never thought to chop up endive and add it to a hash. What a terrific idea. And, yes, that bouquet is great!

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3 Jenna February 18, 2013 at 6:41 am

Yum! I love endive and sweet potatoes. This sounds great. The addition of the sauce is a brilliant idea. Must try this soon.

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4 Cassie | Bake Your Day February 18, 2013 at 7:28 am

Sweet potato hash has become our favorite weekend breakfast. I love the endive addition, Dara. This sounds sooo good!

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5 Bev @ Bev Cooks February 18, 2013 at 7:34 am

Oooooooo I want to hash my mouth into that.

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6 Robyn | Add a Pinch February 18, 2013 at 8:41 am

What a great has recipe, Dara. I love sweet potato has and your sriracha buttermilk sauce sounds perfect!

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7 Angie February 18, 2013 at 9:38 am

What a great flavor combination! I saw a bunch of endive int he store today, and I can’t wait to go pick some up now!

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8 Jen @ Savory Simple February 18, 2013 at 9:39 am

That is the sauce of my dreams. This looks totally delicious!

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9 Liz February 18, 2013 at 9:50 am

I stumbled upon your blog- I love the photos. They make me feel hungry!! I must try this recipe!

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10 Paula - bell'alimento February 18, 2013 at 10:56 am

What a great idea to use endive in hash! So creative.

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11 Anna @ Crunchy Creamy Sweet February 18, 2013 at 2:10 pm

I love this hash idea! The Sriracha sauce sounds amazing!

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12 carrian February 18, 2013 at 3:04 pm

I love this Hash, Dara!

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13 Diana@Spain in Iowa February 18, 2013 at 5:55 pm

Love this, Dara! I just made a sweet potato hash today as well. Love the addition of endive, and that bouquet… loved it!

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14 Laura (Tutti Dolci) February 18, 2013 at 9:05 pm

I love sweet potatoes, what a great idea!

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15 Minnie(@thelady8home) February 19, 2013 at 3:16 am

So mouthwatering! Absolutely delicious. Wonderful

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16 kirsten@FarmFreshFeasts February 19, 2013 at 8:57 am

Sriracha and buttermilk sauce is truly inspired. Thanks, Dara.

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17 Valerie February 19, 2013 at 9:31 am

This is leaps and bounds (and flights of fancy!) above the greasy hash browns that I would inhale after too-long college nights. ;)

Endive is beautiful! Just saying the word, endive, makes me feel elongated and elegant. It looks lovely in your scrumptious hash! Gorgeous photos.

P.S. I’m now craving a Bloody Mary.

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18 Amber @ Sprinkled With Flour February 19, 2013 at 9:58 am

You know I’ve never tried sweet potato hash but I can’t think why not. This sounds absolutely delicious!

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19 Kristen February 19, 2013 at 12:33 pm

I just made a smiliar sauce for some fish tacos! Love it… and this sweet potato hash is brilliant, Dara!

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20 Brian @ A Thought For Food February 20, 2013 at 6:42 am

I have to thank my mother for introducing me to endive at such a young age. She’d use it in salads all the time and I just loved the bitterness. Until a few years ago, I had never thought to cook it… but recipes like this make me want to pull the skillet out and start chopping right away!

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21 Kate@Diethood February 20, 2013 at 8:46 am

I agree, a sweet potato hash is the best hash! But, with sriracha buttermilk sauce?! Now that’s got to be the bestest hash. Ever.

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22 The Cafe Sucré Farine February 20, 2013 at 9:31 am

What a beautiful and delicious sounding breakfast, lunch or dinner! The colors are lovely and that Sriracha sauce sounds amazing.

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23 Jessica@AKitchenAddiction February 20, 2013 at 9:40 am

Love sweet potato hash! That sriracha buttermilk sauce sounds incredible!

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24 Nancy@acommunaltable February 20, 2013 at 10:23 pm

Two of my favorite vegetables… combined in a way that I’ve never thought of… leave it to you Dara to show me, once again, a new and fabulous combination!!! On the menu for the weekend!!!

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25 MikeVFMK March 4, 2013 at 4:44 pm

Love this combination of flavours! Sweet potato hash has long been one of my favourites but this just takes that to a whole new level. Adding this to my weekend brunch list. Thanks Dara!

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26 Grace W March 6, 2013 at 4:44 am

wow I love love love sweet potato. I love it so much, I’ve been eating it after school each day and then eating it during dinner. I’ll make this — thanks for the recipe :)

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27 Winnie March 7, 2013 at 5:01 pm

Love this recipe, Dara!

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28 Carole March 14, 2013 at 3:51 pm

Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about breakfast dishes. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers

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