Spicy Hash Browns Recipe
Ingredients
25 pounds potatoes, peeled
2-1/2 pounds fully cooked ham, diced
2-1/2 pounds onions, chopped
2-1/2 pounds green peppers, chopped
1/2 pound fresh jalapeno peppers, chopped
1 cup butter or margarine, divided
2 jars (4 ounces each) 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
Directions
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.
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.
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