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Add a photoServings: 12
Ingredients
- 6 gal WATER, BOILING
- 1 1/3 lb PIMENTOS 7 Ounce
- 8 lb POTATOES FRESH
- 1 1/2 c. PEPPER SWT GRN FRESH
- 2 1/2 c. SHORTENING, 3LB
- 2 tsp PEPPER BLACK 1 LB CN
- 1 Tbsp. SALT TABLE 5LB
- 3 Tbsp. SALT TABLE 5LB
Directions
- TEMPERATURE 375 F. GRIDDLE
- 1. Add in POTATOES TO BOILING SALTED WATER. COVER. BRING QUICKLY TO A BOIL; REDUCE HEAT, SIMMER 15 TO 20 Min Or possibly Till TENDER. DRAIN WELL.
- REHYDRATE 1 1/2 C. DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A0001100). Add in PEPPERS AND PIMENTOS TO COOKED POTATOES.
- 2. SPREAD LAYER OF POTATO Mix OVER WELL GREASED GRIDDLE. COOK 10 Min Or possibly Till Golden ON ONE SIDE.
- 3. TURN POTATOES. COOK 10 Min Or possibly Till Golden.
- 4. SPRINKLE WITH SALT AND PEPPER.
- NOTE: IN STEP 2, ADDITIONAL SHORTENING Or possibly SALAD OIL MAY BE ADDED IF NEEDED. Add in TO GRIDDLE AFTER TURNING POTATOES.
- SERVING SIZE: 2/3 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2220g | |
| Recipe makes 12 servings | |
| Calories 565 | |
| Calories from Fat 381 | 67% |
| Total Fat 43.08g | 54% |
| Saturated Fat 10.02g | 40% |
| Trans Fat 14.27g | |
| Cholesterol 0mg | 0% |
| Sodium 2422mg | 101% |
| Potassium 1039mg | 30% |
| Total Carbs 42.42g | 11% |
| Dietary Fiber 6.0g | 20% |
| Sugars 3.14g | 2% |
| Protein 5.17g | 8% |
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