Spicy Hash Browns
.
Yield
50 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 25 | pounds |
potatoes
peel, cook tender, drain, chill, grate |
|
| 2 ½ | pounds |
ham
dice |
|
| 2 ½ | pounds |
onions
chop |
|
| 2 ½ | pounds |
green bell peppers
chop |
|
| ½ | pound |
jalapeño pepper
chop |
|
| 1 | cup |
butter
divide |
|
| 2 | Jars |
pimentos
drain, chop, |
*
|
| 10 | teaspoons |
salt
|
|
| 5 | teaspoons |
black pepper
|
|
| 2 ½ | teaspoons |
cayenne pepper
|
|
| 2 ½ | teaspoons |
paprika
|
|
| 2 | pounds |
cheddar cheese
shred |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11.3 | kg |
potatoes
peel, cook tender, drain, chill, grate |
|
| 1.1 | kg |
ham
dice |
|
| 1.1 | kg |
onions
chop |
|
| 1.1 | kg |
green bell peppers
chop |
|
| 226.8 | g |
jalapeño pepper
chop |
|
| 237 | ml |
butter
divide |
|
| 2 | Jars |
pimentos
drain, chop, |
*
|
| 5E+1 | ml |
salt
|
|
| 25 | ml |
black pepper
|
|
| 13 | ml |
cayenne pepper
|
|
| 13 | ml |
paprika
|
|
| 907.2 | 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
