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Sweet Potato & Endive Hash Recipe with Sriracha Buttermilk Sauce

The sauce:
  • â�� cup low-fat buttermilk, well-shaken
  • 1 tbsp low-fat mayonnaise
  • ¼ tsp sriracha sauce (or more if you like it hot)
  • â�� tsp salt
The potatoes:
  • 1¼ lbs. sweet potatoes, peeled and cut into ½-inch dice
  • ¾ lb. russet potatoes, peeled and cut into ½-inch dice
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • ½ tsp salt
  • 4 heads endive, thinly slice crosswise
  • 1 green onion, thinly sliced
  • ¼ cup minced cilantro
The sauce:
  1. In a small bowl, whisk together the buttermilk, mayonnaise, sriracha sauce and salt until combined.
The potatoes:
  1. 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.
  2. Heat the olive oil in a large skillet (preferably cast-iron) set over medium-high heat.
  3. Add garlic and cook for 1 minute, stirring frequently.
  4. Stir in the cooked sweet and russet potatoes and salt. Cook, stirring occasionally, for 5 to 7 minutes.
  5. Add the endive and green onions and cook until the potatoes are starting to brown, 3 to 4 minutes.
  6. Stir in the cilantro. Divide between 6 plates and drizzle with sriracha buttermilk sauce.


This entry is related to the following products. Click on any of them for more information.
Greens: Endive, Sweet Potato,
Summer 2016 CSA starts in May!


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