Another great food I inherited from my mother:

Spuds n' Piggies

You can adapt this recipe for the size of the crew you are serving. Its preferable to use a big cast iron griddle covered with tin foil, but you can make it in smaller batches and keep it warm in cake pans.

To serve 12:

8-10 cups diced potatoes (fresh or frozen, unthawed)
1 green pepper, finely chopped
1 large onion, finely chopped
1 bunch of green onions, finely chopped
1 can of chopped jalepenos
1 dozen eggs, scrambled with a touch of milk
2 large packages of beef kielbasa (not polish)
Salt and pepper to taste

Spray griddle, fry pan or cast iron skillet with a nonstick vegetable coating...or lightly grease. Heat and add potatoes, cover tightly and cook with a lid over medium heat until potatoes are about half-way cooked. Add onions and peppers and continue to cook. Chop kielbasa into bite size pieces. Add to potato-pepper-onion mixture. Prior to the last 5 mins of serving, carefully pour scrambled egg mixture over entire mixture and cook until eggs are set (DO NOT SCRAMBLE!!!). Turn heat off and cover tightly to allow steam and juices to blend, then serve with toast and jalepeno jelly.