In a pot, bring the potatoes and broth to a boil. Boil for 10 minutes. Transfer to a bowl, reserving the cooking liquid.
Meanwhile, heat oil over medium-high heat in a large French or Dutch oven. Add onion, celery, and ground turkey. Cook until the turkey is done, about 8 minutes.
Add mushrooms and cook until their juices have evaporated about 10 minutes.
Stir in paprika, garlic powder, salt, ground thyme, cayenne, and ginger. Cook for 5 minutes.
Add cooked potatoes along with 2 cups of the reserved cooking water. Partially cover and let simmer for 15-25 minutes, stirring occasionally, until the liquid has thickened and made a sauce. Add more liquid if needed. Taste and season as needed.
Great served alone or over grits!
Notes
*Makes about 5-6 cups.*For extra creamy hash, stir in 4 ounces of cream cheese just before serving.