Sweet Potato & Endive Hash Recipe with Sriracha Buttermilk Sauce (2024)

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!

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.

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.

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.

Stir in the cilantro. Divide between 6 plates and drizzle with sriracha buttermilk sauce.

Other recipes using endive:

Printable Recipe

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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