Publisher Photo
MAKES:
90-100 servings
TOTAL TIME:
Prep: 1 hour 25 min. + chilling Cook: 20 min.
MAKES:
90-100 servings
TOTAL TIME:
Prep: 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

Cook potatoes in water until just tender; drain. Chill several hours or over night; 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. In 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. Yield: 90-100 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Hash Browns in Taste of Home February/March 1996, p54

Nutritional Facts

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

  • 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
  1. Cook potatoes in water until just tender; drain. Chill several hours or over night; 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. In 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. Yield: 90-100 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Hash Browns in Taste of Home February/March 1996, p54

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpicy Hash Browns

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review