Spicy Hash Browns

Yield: 90 to 100 servings

Ingredients

• 25 pounds potatoes, peeled
• 2 1/2 pounds fully cooked ham, diced
• 2 pounds onions, chopped
• 2 1/2 pounds green bell peppers, chopped
• 1/2 pound fresh jalapeno peppers, chopped
• 1 cup butter, divided
• 2 (4 ounce) jars pimientos, drained and chopped
• 10 teaspoons salt
• 5 teaspoons pepper
• 2 1/2 teaspoons cayenne pepper
• 2 1/2 teaspoons paprika
• 2 pounds (8 cups) shredded Cheddar cheese

Instructions

1. Cook potatoes in water until just tender; drain. Chill several hours or overnight.
2. Grate potatoes into a large bowl.
3. Sauté ham, onions, and peppers in 1/4 cup butter until tender. Cool for 10 minutes; add to potatoes. Add pimientos and seasonings; mix well.
4. 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.