Spicy Hash Browns

25 pounds potatoes, peeled
2 1/2 pounds fully cooked ham, diced
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 oz. each) pimientos, drained and chopped
10 tsp. salt
5 tsp. pepper
2 1/2 tsp. cayenne pepper
2 1/2 tsp. paprika
2 pounds (8 cups) shredded cheddar cheese

Cook potatoes in water until just tender; drain. Chill several hours or overnight; grate into a large bowl. Saut� 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