Ingredients
| 25 lbs. | potatoes, peeled, cooked tender, drained, chilled and grated | | 2-1/2 lb. | ham, diced | | 2-1/2 lb. | onions, chopped | | 2-1/2 lb. | chopped green peppers | | 1/2 lb. | fresh jalapeños, chopped | | 1 cup | butter, divided | | 2 jars (4 oz. each) | pimientos, drained and chopped | | 3-1/3 tbsp. | salt | | 1-2/3 tbsp. | pepper | | 2-1/2 tsp. | cayenne | | 2-1/2 tsp. | paprika | | 2 lbs. | shredded cheddar cheese |
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Instructions
Sauté ham, onions and peppers in 1/4 cup butter until tender. Cool 10 minutes; add to potatoes. Add pimientos and seasonings; mix well. On a griddle, cook potatoes in remaining butter until browned; turn overand cook the second side until browned. Place half of the potatoes on a platter; top with cheese and remaining potatoes.
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