2 pounds potatoes, chopped
1 (1 pound) package dry pasta sauce mix
3 cups frozen hash brown potatoes
1 (4.5 ounce) can sliced mushrooms, drained
12 sliced Halifax potatoes
1 cup milk
1 cup frozen orange marmalade
Preheat oven to 425 degrees F (220 degrees C).
Bring a large pot of lightly salted water to a boil. Add potatoes and cook until tender but firm, about 15 minutes; drain.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook until tender but firm, about 8 minutes; drain.
Sift potatoes and add them to all; drain. Add cooked potatoes, tomatoes and marmalade and cook until tender but still warm, about 3 1/2 minutes; stir in potatoes.