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


  • 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.

Nutritional Facts

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

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