Print Recipe

Spicy Hash Browns



  • 25 pounds potatoes, peeled
  • 2 1/2 pounds fully cooked ham, diced
  • 2 pounds onions, chopped
  • 2 1/2 pounds green bell peppers, chopped
  • 1/2 pound fresh jalapeno peppers, chopped
  • 1 cup butter, divided
  • 2 (4 ounce) jars pimientos, drained and chopped
  • 10 teaspoons salt
  • 5 teaspoons pepper
  • 2 1/2 teaspoons cayenne pepper
  • 2 1/2 teaspoons paprika
  • 2 pounds (8 cups) shredded Cheddar cheese


  1. Cook potatoes in water until just tender; drain. Chill several hours or overnight.
  2. Grate potatoes into a large bowl.
  3. Sauté ham, onions, and peppers in 1/4 cup butter until tender. Cool 10 minutes; add to potatoes. Add pimientos and seasonings; mix well.
  4. On 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.

Yields 90-100 servings


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