Added by nancymcchlery | Sun 21 Jun 2009 @ 21:57
This is an old-timer recipe from the Maritimes in Canada. It dates back to the early pioneer days when it was difficult to keep meat in winter, but root vegies did keep in root cellars. It is really a main dish rather than a side and is wonderful served with a fried egg on top.
1 orange turnip (rutabaga)
4 medium potatoes
1 medium onion
4 ounces of salt pork
salt and pepper to taste
butter or margarine
1. Peel and cube potatoes and turnip into half inch pieces. Cover with water and boil until tender. Drain and mash with a small amount of butter of margarine.
2. Meanwhile, cube salt pork into quarter inch pieces and fry until crunchy, but do not burn. Drain on paper towel.
3. Also, finely dice onion and cook until tender in small amount of bacon fat. Drain.
4. Combine pork and onion with mashed turnip and potatoes.
5. Serve with a gently fried egg on top and salt and pepper to taste.