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Spicy Hash Browns

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Submitted by ATR97

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YIELD

50 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

25 11.3
POUNDS KG POTATOES
peel, cook tender, drain, chill, grate
2 ½ 1.1
POUNDS KG HAM
dice
2 ½ 1.1
POUNDS KG ONIONS
chop
2 ½ 1.1
POUNDS KG GREEN BELL PEPPERS
chop
½ 226.8
POUND G JALAPEÑO PEPPER
chop
1 237
CUP ML BUTTER
divide
2 2
JARS JARS PIMENTOS
drain, chop, *
10 5E+1
TEASPOONS ML SALT
5 25
TEASPOONS ML BLACK PEPPER
2 ½ 13
TEASPOONS ML CAYENNE PEPPER
2 ½ 13
TEASPOONS ML PAPRIKA
2 907.2
POUNDS G CHEDDAR CHEESE
shred

Directions

Sauté ham, onions and peppers in ¼ 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 over and cook the second side until browned.

Place half of the potatoes on a platter; top with cheese and remaining potatoes

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 324g (11.4 oz)
Amount per Serving
Calories 342 28% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 872mg 36%
Total Carbohydrate 17g 17%
Dietary Fiber 5g 20%
Sugars g
Protein 27g
Vitamin A 10% Vitamin C 65%
Calcium 16% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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