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.
Servings: 6 Servings
Calories: 211kcal
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
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