Sweet Potato & Endive Hash with Sriracha Buttermilk Sauce
Sweet Potato & Endive Hash with Sriracha Buttermilk Sauce takes about 40 minutes from beginning to end. This gluten free and lacto ovo vegetarian recipe serves 6 and costs $1.51 per serving. One serving contains 211 calories, 7g of protein, and 4g of fat. Many people made this recipe, and 536 would say it hit the spot. It is brought to you by Cookin Canuck. It works well as a reasonably priced side dish. Head to the store and pick up salt, green onion, olive oil, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is great. Try Sriracha sweet potato hash browns, Baked Sweet Potato Fries with Sriracha Dipping Sauce, and Sweet Potato Hash with Creamy Californian Avocado Sauce for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1/4 cup minced cilantro
4 heads endive, thinly slice crosswise
2 garlic cloves, minced
1 green onion, thinly sliced
1/3 cup low-fat buttermilk, well-shaken
1 tbsp low-fat mayonnaise
1 tbsp olive oil
3/4 lb. russet potatoes, peeled and cut into 1/2-inch dice
1/2 tsp salt
1/4 tsp sriracha sauce (or more if you like it hot)
1 1/4 lbs. sweet potatoes, peeled and cut into 1/2-inch dice
Equipment:
sauce pan
whisk
bowl
frying pan
Cooking instruction summary:
In a small bowl, whisk together the buttermilk, mayonnaise, sriracha sauce and salt until combined.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.
Step by step:
1. In a small bowl, whisk together the buttermilk, mayonnaise, sriracha sauce and salt until combined.Bring a large saucepan of lightly salted water to a boil over high heat.
2. Add sweet and russet potatoes and cook until just tender, about 5 to 8 minutes.
3. Drain.
4. Heat the olive oil in a large skillet (preferably cast-iron) set over medium-high heat.
5. 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.
6. 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.
Nutrition Information:
covered percent of daily need
