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Spicy Hash Browns

 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.

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Spicy Hash Browns (continued)

Directions (continued)

  • Yield: 90-100 servings.
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.