Southwestern Hash Browns recipe

25 pounds potatoes, peeled
2 1/2 pounds diced cooked ham
2 1/2 pounds chopped onions
2 1/2 pounds chopped green peppers,
1 finely diced red bell pepper
1/2 pound fresh jalapeno peppers, chopped
1 cup butter, divided
3 tablespoons salt
1 1/2 tablespoons pepper
2 1/2 teaspoons cayenne pepper
2 1/2 teaspoons paprika
2 pounds (8 cups) shredded Cheddar cheese

Cook potatoes in boiling water until just cooked, drain. Cool and chill several hours or overnight.

Grate cooked potatoes into large bowl.

Sauté ham, onions and peppers in 1/4 cup butter until tender. Cool 10 minutes. Add to potatoes along with seasonings and mix well.

On a griddle cook potatoes in remaining butter (or use cooking oil) until browned, turning to brown on both sides.

Place half of the potatoes on a platter, then top with cheese and remaining potatoes.

Serves 90 - 100.