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Spicy Hash Browns

These easy hash browns really rise to the occasion at any breakfast gathering. They're group-approved specialties that are guaranteed to please.—Mike Marratzo, Florence, Alabama
  • Total Time
    Prep: 1 hour 25 min. + chilling Cook: 20 min.
  • Makes
    90-100 servings


  • 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


  • 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.
  • 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.
  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 135 calories, 5g fat (3g saturated fat), 20mg cholesterol, 430mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 6g protein.

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