Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips

Spicy Hash Browns

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

90-100 ServingsPrep: 1 hour 25 min. + chilling Cook: 20 min.

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.

2 of 2

Spicy Hash Browns (continued)

Directions (continued)

Yield: 90-100 servings.

Nutrition 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.