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5 from 1 vote

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: Healthy Breakfast
Servings: 6 Servings
Calories: 211kcal


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


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.


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


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