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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 90 |
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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 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:
1. 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.
2. 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.
3. 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. Yield: 90-100 servings.
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