|Chicken gravy||1 Can (10 oz)|
|Frozen hashed brown potatoes||2 Cup (32 tbs)|
|Corn oil||1⁄3 Cup (5.33 tbs)|
|Celery ribs||2 , minced (Including Tops)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Garlic clove||1 Medium, crushed|
|Cooked turkey||2 Cup (32 tbs), cut in .25 inch dice|
|Grated cheddar cheese||1 Cup (16 tbs)|
Reserve 1/4 cup gravy; pour remainder into a small saucepan.
Add 1/4 teaspoon sage; set aside.
Cook potatoes in hot oil over medium high heat in a heavy saucepan, turning often with a wide spatula until heated through.
Add celery, onion and garlic; cook until onion is tender, turning often.
Add turkey, salt, remaining sage and reserved gravy; cook, turning occasionally with spatula, until mixture is hot, about 5 minutes.
Remove to flameproof serving dish; sprinkle with cheese.
Broil 4 inches from heat until cheese melts, about 2 minutes.
Heat sage gravy mixture; serve with hash.