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.