• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cookin Canuck
  • Recipe Index
  • 30 Minute Meals
  • Cooking 101
  • Instant Pot Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Quick&Easy
  • Instant Pot
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Quick&Easy
    • Instant Pot
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Breakfast

    Sweet Potato & Endive Hash Recipe with Sriracha Buttermilk Sauce

    Published: Feb 18, 2013 · Modified: Mar 30, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 28 Comments

    138Shares
    Jump to Recipe

    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!

    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:

    Vegetable Stir-Fry with Endive & Mushrooms
    French Onion & Endive Soup with Pancetta
    Endive Spears Stuffed with Teriyaki Turkey, Edamame & Baby Corn

    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.
    5 from 1 vote
    Print Pin Rate
    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:

    • ⅓ cup low-fat buttermilk well-shaken
    • 1 tablespoon low-fat mayonnaise
    • ¼ teaspoon sriracha or more if you like it hot
    • ⅛ teaspoon salt

    The Potatoes:

    • 1 ¼ pounds sweet potatoes peeled and cut into ½-inch dice
    • ¾ pound russet potatoes peeled and cut into ½-inch dice
    • 1 tablespoon olive oil
    • 2 garlic cloves minced
    • ½ teaspoon salt
    • 4 heads endive thinly sliced crosswise
    • 1 green onion thinly sliced
    • ¼ cup minced cilantro
    Prevent your screen from going dark

    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 tablespoon 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.

    Signature

    138Shares
    « Low-Fat Salmon Salad Sandwich Recipe with Capers
    Curry Red Lentil Stew Recipe with Tomatoes »

    Want more easy, healthy recipes?

    Subscribe to get the recipes sent straight to your inbox.

      We won't send you spam. Unsubscribe at any time.

      Reader Interactions

      Comments

      1. 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

        Reply
      2. Winnie

        March 07, 2013 at 5:01 pm

        Love this recipe, Dara!

        Reply
      3. Grace W

        March 06, 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 🙂

        Reply
      4. MikeVFMK

        March 04, 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!

        Reply
      5. 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!!!

        Reply
      6. Jessica@AKitchenAddiction

        February 20, 2013 at 9:40 am

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

        Reply
      7. 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.

        Reply
      8. 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.

        Reply
      « Older Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      • Facebook
      • Instagram
      • Pinterest
      • Twitter
      Photo of Dara Michalski.

      Hi there! Welcome to Cookin' Canuck.

      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

      More about me →

      Popular

      • Strawberry Nice Cream
      • Lemon Orzo Salad
      • Sautéed Corn, Zucchini & Blistered Tomatoes Recipe
      • Grilled Halloumi Cheese Recipe

      Footer

      ↑ back to top

      About

      • Meet Dara
      • Contact
      • Work With Me
      • FAQ
      • Privacy Policy

      Newsletter

      • Sign Up! for emails and updates

      Recipes

      • All Recipes
      • Main Dishes
      • Instant Pot Recipes
      • 30-Minute Meals

      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.

      Copyright © 2022 Cookin' Canuck