Hash Browns with Peppers and Cheese

25 lbs. potatoes, peeled
2 1/2 lbs. diced cooked ham
2 1/2 lb. chopped onions
2 1/2 lb. chopped green peppers,
1 finely diced red pepper
1/2 lb. fresh jalapeno peppers, chopped
1 c. butter divided
3 Tbsp. salt
1 1/2 Tbsp. pepper
2 1/2 tsp. cayenne pepper
2 1/2 tsp. paprika
2 lb. shredded cheddar cheese (8 c.)

Cook potatoes in boiling water until just cooked, drain. Cool and chill
several hours or overnight.  Grate cooked potatoes into large bowl.  Saute
ham, onions and peppers in 1/4 c. butter until tender.  Cool 10 min.  Add to
potatoes along with seasonings and mix well.  On a griddle cook potatoes in remaining
butter (or use cooking oil) until browned, turning to brown on both sides.
Place half of the potatoes on a platter, top with cheese and remaining potatoes.
Serves 90 - 100

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