Sweet Potato, Cremini Mushrooms, Red Onion & Aged Blue Cheese Hash

Makes 4-6 servings as a side dish.


  • 3 lb. sweet potatoes, peeled and diced into 1/4” cubes
  • 8 oz. cremini mushrooms, quartered
  • 1/2 c. red onion, diced
  • 8 oz. unsalted butter
  • Kosher salt
  • White pepper
  • 2 Tbsp. flat Italian parsley, chopped
  • 1/2 c. Salemville® Reserve Extra-Aged Amish Blue Cheese, crumbled


Preheat oven to 350° F.

In a bowl, combine all vegetables and mix well. Melt butter. Pour melted butter over mixed vegetables; sprinkle with salt and pepper and toss to coat. Place vegetables on baking pan and roast in preheated oven until vegetables have caramelized and are golden brown, about 15 to 20 minutes.

Remove from oven, place in serving bowl and toss with chopped parsley. Top with Salemville® Reserve Extra-Aged Amish Blue Cheese crumbles.

Photo & recipe courtesy of Chef Eric LeVine