Sweet Potato & Endive Hash Recipe With Sriracha Buttermilk Sauce
This delicious recipe combines tender sweet and russet potatoes with flavorful endive, green onions, and a kick of sriracha buttermilk sauce. The potatoes are cooked to perfection, creating a crispy and savory blend that is sure to satisfy your taste buds. Serve this dish as a hearty side or enjoy it as a light and flavorful main course.
— Constant Cookbook
Ingredients
- 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
- 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:
- 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.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Serving Size: 0.75 Cup Hash + 1 Tbsp Sauce
- Calories: 211 kcal
- Carbohydrate Content: 41 g
- Protein Content: 7 g
- Fat Content: 4 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 1 mg
- Sodium Content: 400 mg
- Fiber Content: 13 g
- Sugar Content: 6 g
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