| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 90 | Servings | ||
INGREDIENTS
| 25 | lb | Potatoes, peeled |
| 2 1/2 | lb | Fully cooked ham, diced |
| 2 1/2 | lb | Onions, chopped |
| 2 1/2 | lb | Green peppers, chopped |
| 1/2 | lb | Fresh jalapeno peppers, chopped |
| 1 | c | Butter, divided |
| 2 | Jars (4 oz each) pimientos, drained and chopped | |
| 10 | ts | Salt |
| 5 | ts | Pepper |
| 2 1/2 | ts | Cayenne pepper |
| 2 1/2 | ts | Paprika |
| 2 | lb | (8 cups) shredded cheddar cheese |
INSTRUCTIONS
Cook potatoes in water until just tender; drain. Chill several hours or overnight; grate into a large bowl. 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. Yield: 90-100 servings Posted to EAT-L Digest 27 October 96 Date: Mon, 28 Oct 1996 08:30:02 -0500 From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>
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