Spicy Hash Browns
|Potatoes||25 Pound (Peeled)|
|Cooked ham||2 1⁄2 Pound, diced|
|Onions||2 1⁄2 Pound, chopped|
|Green peppers||2 1⁄2 Pound, chopped|
|Jalapeno peppers||1⁄2 Pound, chopped|
|Butter/Margarine||1 Cup (16 tbs) (Divided)|
|Pimientos||8 Ounce, drained and chopped|
|Cayenne pepper||2 1⁄2 Teaspoon|
|Paprika||2 1⁄2 Teaspoon|
|Shredded cheddar cheese||2 Pound (8 Cups)|
Cook potatoes in water until just tender; drain.
Chill several hours or overnight; grate into a large bowl.
Saute ham, onions and peppers in 1/4 cup butter until tender.
Cool 10 minutes; add to potatoes.
Add pimientos and seasonings; mix well.
On a griddle, cook potatoes in remaining butter until browned; turn over and cook the second side until browned.
Place half of the potatoes on a platter; top with cheese and remaining potatoes.