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:

Quickview
210k Calories
7g Protein
3g Total Fat
40g Carbs
100% Health Score
Limit These
Calories
210k
11%

Fat
3g
6%

  Saturated Fat
0.65g
4%

Carbohydrates
40g
14%

  Sugar
5g
6%

Cholesterol
0.91mg
0%

Sodium
352mg
15%

Get Enough Of These
Protein
7g
14%

Vitamin K
704µg
671%

Vitamin A
19981IU
400%

Folate
446µg
112%

Manganese
1mg
81%

Fiber
12g
52%

Potassium
1531mg
44%

Vitamin B5
3mg
37%

Vitamin C
26mg
32%

Copper
0.51mg
25%

Vitamin B1
0.37mg
25%

Vitamin B6
0.47mg
24%

Calcium
211mg
21%

Magnesium
84mg
21%

Iron
3mg
20%

Zinc
2mg
19%

Vitamin B2
0.33mg
19%

Phosphorus
174mg
17%

Vitamin E
1mg
13%

Vitamin B3
2mg
12%

Selenium
1µg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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