Recipe By :
Serving Size : 90 Preparation Time :0:00
Categories : Brunch Potatoes
Meats Cheese/eggs
Wrv
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A
25 lb Potatoes -- peel, cook tender,
drain -- chill, grate
2 1/2 lb Ham -- dice
2 1/2 lb Onions -- chop
2 1/2 lb Green peppers -- chop
1/2 lb Fresh jalapenos -- chop
1 c Butter -- divide
2 Jars pimientos -- drain, chop,
4 oz ea
10 ts Salt
5 ts Pepper
2 1/2 ts Cayenne
2 1/2 ts Paprika
2 lb Cheddar -- shred
Saute ham, onions and peppers in 1/4 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.
