Turkey Hash Recipe
Ingredients
| 1 can chicken gravy | ||
| Sage | 3/4 Teaspoon | |
| 2 cups frozen hashed brown potatoes | ||
| Corn oil | 1/3 Cup (16 tbs) | |
| 2 ribs celery including tops, minced | ||
| Onion | 1/2 Cup (16 tbs), minced | |
| 1 medium size clove garlic, crushed | ||
| 2 cups cooked turkey, cut in 1/4 inch dice | ||
| Salt | 1/2 Teaspoon | |
| Cheddar Cheese | 1 Cup (16 tbs), grated | |
Directions
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.
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.
Chef
