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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

This recipe for Sweet Potato and Endive Hash with a creamy Sriracha Buttermilk Sauce is a healthy and delicious way to do diner food.
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Course: Breakfast
Cuisine: American
Keyword: Healthy Breakfast
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 Servings
Calories: 211kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

The Sauce:

The Potatoes:

  • 1 1/4 pounds sweet potatoes peeled and cut into 1/2-inch dice
  • 3/4 pound russet potatoes peeled and cut into 1/2-inch dice
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 1/2 teaspoon salt
  • 4 heads endive thinly sliced crosswise
  • 1 green onion thinly sliced
  • 1/4 cup minced cilantro

Instructions

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.
  • Heat the olive oil in a large skillet (preferably cast-iron) set over medium-high heat.
  • Add garlic and cook for 1 minute, stirring frequently.
  • Stir in the 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.
  • Stir in the cilantro. Divide between 6 plates and drizzle with sriracha buttermilk sauce.

Notes

WW (Old Points) 3 / WW (Points+) 4

Nutrition

Serving: 0.75Cup Hash + 1 Tbsp Sauce | Calories: 211kcal | Carbohydrates: 41g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 400mg | Potassium: 1517mg | Fiber: 13g | Sugar: 6g | Vitamin A: 19970IU | Vitamin C: 25.9mg | Calcium: 209mg | Iron: 3.5mg
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: This post is sponsored by Discover Endive as part of their OnDiva program. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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Reader Interactions

Comments

  17. Valerie

    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.

    Reply

  20. Brian @ A Thought For Food

    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!

    Reply

  24. [email protected]

    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!!!

    Reply

  25. MikeVFMK

    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!

    Reply

  26. Grace W

    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 🙂

    Reply

  28. Carole

    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

    Reply

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