Bring a medium pot of salted water to a boil. Add the potatoes and cook for about 8 to 10 minutes, until the potatoes are just tender. Drain and let cool in the colander.
Heat the oil in a large skillet over medium heat. Add the onions, celery, bell peppers, and garlic. Season with salt and pepper, and cook, stirring occasionally, for 8 minutes until the vegetables start to lightly brown. Add turkey, parsley, cream (if using) and Worcestershire sauce. Stir until everything is well blended. Let cook, without stirring, for about 4 minutes until the bottom is starting to brown up nicely. Transfer the pan, uncovered, to the oven and bake for 7 to 9 minutes until the top is crispy. If the top isn’t getting as browned as you like, slide the pan under the broiler for a minute or two to crisp up even more.
Sprinkle with a bit more chopped parsley, and serve hot from the pan, with a fried egg or two and some hot sauce if you like!