Instructions:

Southwestern Hash Browns

25 pounds potatoes, peeled
2 1/2 pounds diced cooked ham
2 1/2 pounds chopped onions
2 1/2 pounds chopped green peppers,
1 finely diced red bell pepper
1/2 pound fresh jalapeno peppers, chopped
1 cup butter, divided
3 tablespoons salt
1 1/2 tablespoons pepper
2 1/2 teaspoons cayenne pepper
2 1/2 teaspoons paprika
2 pounds (8 cups) shredded Cheddar cheese

Cook potatoes in boiling water until just cooked, drain. Cool and chill several hours or overnight.

Grate cooked potatoes into large bowl.

e ham, onions and peppers in 1/4 cup butter until tender. Cool 10 minutes. Add to potatoes along with seasonings and mix well.

On a griddle cook potatoes in remaining butter (or use cooking oil) until browned, turning to brown on both sides.

Place half of the potatoes on a platter, then top with cheese and remaining potatoes.

Serves 90 - 100.