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 (4 ounce) jars pimientos, drained and chopped
10 teaspoons salt
5 teaspoons pepper
2 1/2 teaspoons cayenne pepper
2 1/2 teaspoons paprika
2 pounds (8 cups) shredded Cheddar cheese

Cook potatoes in water until just tender; drain. Chill several hours or overnight.

Grate potatoes 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.

Yields 90-100 servings.