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Spicy Hash Browns Recipe

These easy hash browns really rise to the occasion at any breakfast gathering. They're group-approved specialties that are guaranteed to please.—Mike Marratzo, Florence, Alabama

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Spicy Hash Browns Recipe

Prep: 1 hour 25 min. + chilling Cook: 20 min.

Yield: 90-100 Servings

85 20 105

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, 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
8 cups (32 ounces) shredded cheddar cheese

Directions

Place potatoes in several large stock pots and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Chill several hours or over night.
Grate potatoes into several large bowls; set aside. In a several large skillets, saute the ham, onions and peppers in 1/4 cup butter until tender. Cool 10 minutes; add to potatoes. Add pimientos and seasonings.
On a large 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. Yield: 90-100 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 each) equals 135 calories, 5 g fat (3 g saturated fat), 20 mg cholesterol, 430 mg sodium, 18 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Spicy Hash Browns in Taste of Home February/March 1996, p54