Spicy Hash Browns

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-WALDINE VAN GEFFEN VGHC42A
25 lb Potatoes -- peel, cook tender,

drain -- chill, grate 2 1/2 lb Ham -- dice

2 1/2 lb -- ?

nions -- 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. Source: Taste of Home.