Spicy Hash Browns

• 25 pounds potatoes, peeled
• 2-1/2 pounds fully cooked ham, diced
• 2-1/2 pounds onions, chopped
• 2-1/2 pounds green peppers, chopped
• 1/2 pound fresh jalapeno peppers, chopped
• 1 cup butter, divided
• 2 jars (4 ounces each) pimientos, drained and chopped
• 10 teaspoons salt
• 5 teaspoons pepper
• 2-1/2 teaspoons cayenne pepper
• 2-1/2 teaspoons paprika
• 8 cups shredded cheddar cheese

1. Place potatoes in several large stock pots and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Chill several hours or over night.
2. Grate potatoes into several large bowls; set aside. In a several large skillets, saute the ham, onions and peppers in 1/4 cup butter until tender. Cool 10 minutes; add to potatoes. Add pimientos and seasonings.
3. On a large 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.

potatoes, fully cooked ham, onions, green peppers, jalapeno peppers, butter, pimientos, salt, pepper, cayenne pepper, paprika, cheddar cheese

Taken from www.tasteofhome.com/recipes/spicy-hash-browns/ (may not work)