25	pounds	potatoes, peeled
2˝	pounds	fully cooked ham, diced
2˝	pounds	onions, chopped
2˝	pounds	green peppers, chopped
˝	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˝	tsp.	cayenne pepper
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. Sauté 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