Instructions:

Spicy Hash Browns

25 pounds potatoes, peeled
2 1/2 pounds fully cooked ham, diced
2 pounds onions, chopped
2 1/2 pounds green 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

Cook potatoes in water until just tender; drain. Chill several hours or overnight.

Grate potatoes into a large bowl.