This is another award winning recipe. It is also being published in my cookbook that I am writing. It is a low colesterol & low sodium cookbook for people with heart conditions. I am also goign to include some diabetic recipes for desserts.

Spicy Mexican Hashbrown Casserole

Ingredients:
2 medium sweet potatoes
4 large white potatoes (doesn't really matter on this dish)
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 red chili pepper
1 jalepeno pepper
4 lbs shredded mexican cheese
16 oz of sour cream
1 tbls cayenne pepper
salt and pepper to taste

Start boiling water and salt in large pot
Peel and cut both types of potatoes into medium chunks (large dice)
place potatoes in boiling water to par boiled state (meaning soft on outside only)
Drain and let stand
Cut the bell peppers in half
Dice one half and julienne the other half
set the julienne aside for later
Fine Dice the chili and jalepeno pepper
Now in a large bowl add diced peppers, sour cream, cayenne,salt and pepper to taste. (remember that when you add the potaotes the seasoning will dilute so make it a little stronger than you want it to be)
Add 3/4 of the cheese and potatoes mix very well to make sure it is coated evenly.
Place in large casserole dish or 13 x 9 in pan ( better in glass or prcelin too)

cook for about 35 to 40 minutes then pull dish and place rest of cheese on top then in rows place julienned peppers mixed colors place back into oven to brown and melt cheese pull and let cool for about 15 minutes and then serve.

Very Very Spicy!!