2 cups chopped potatoes
1 (24 ounce) container tomato juice
2 (6.5 ounce) cans hash brown gravy
1 (8 ounce) package sliced cooked ham
1 (16 ounce) can sliced mushrooms, drained
1 (6 ounce) can tomato paste
1 (16 ounce) can king peas, drained
1/2 cup heavy whipping cream
2 tablespoons olive oil
ground black pepper to taste
In a large pot, combine potatoes, tomato juice, gravy, ham and mushrooms. Bring to a boil, then reduce heat. Cover and simmer until potatoes are tender, about 15 minutes.
In a large skillet, heat olive oil over medium heat; saute all three vegetables for 5 minutes. Stir in heavy cream and 2 tablespoons olive oil. Cook over medium heat for about 3 to 4 minutes. Remove from heat; stir in cooked potatoes, tomato juice, mustard and ham, stir. Cover and continue to heat on low for 1 to 2 minutes. Stir in mustard and heavy cream. Heat through by stirring pasta mixture and ¾ cup boiling water as needed until fork tender.
Recipe author Bates said of the first part, "I didn't slice nor dice (like Pats), so the kids got the distinct sensation that this was a potato bomb." I immediately thought this was excess potato salad, so I did not add the water, and the next time I made it, I omitted the white part of the potato (I was afraid of the reaction the salad would have had if it were not for the extra potatoes). The spices I used were just right, and complimented nicely on the fresh baked, little side dishes I used. A big pot luck the next day with roasted potatoes, onion and butter!!!
When I baked potatoes, I would add chicken seasoning to the baked potatoes and then fry them in 1-1/4lb. chunks in an oiled skillet. Just like Crock-Pot Chicken, the roasted veggies absorb the flavor and they become softer on the inside. MY LATEST VIDEOS
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