Ingredients
- 2 1/2 nions (chop)
- 2 pimientos drain
- 1/2 jalapenos (fresh chop)
- 25 lb potatoes peel
- 2 1/2 lb ham dice
- 2 lb cheddar shred
- 1 c butter divide
- 1/2 lb green peppers (chop)
- 10 ts salt
- 5 ts pepper
- 2 1/2 ts paprika
- 2 1/2 ts cayenne
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.
