Diner Casserole Hash

Ingredients

35 lbs.	FLAV-R-PAC Diced Red Potatoes, frozen
7 cups	Sour cream
3 ½ Tbsp.	Dried thyme
5 lbs.	Diced ham
1 lb.	Chopped green onion
3 ½ lbs.	Shredded sharp cheddar cheese, divided in half
2 tsp.	Each - salt and pepper

Directions

1. Fill large stock pot(s) with salted water, bring to a boil; add Diced Red Potatoes. Bring back to a boil; cook 5 minutes; drain.
2. Return half of cooked potatoes to stock pot. Reserve and set aside remaining half. Add sour cream and thyme to stock pot potatoes and mash or whisk until smooth.
3. Add remaining cooked potatoes, ham, 13/4 pounds cheese, salt and pepper; stir mixture until combined. Place casserole hash in steam table pans, sprinkle with remaining cheese and bake uncovered in oven at 350°F for 30-40 minutes until heated through.

Yield:100 (6 ounce), 150 (4 ounce) servings