Four turnips from our fall produce share patiently waited in our vegetable drawer. Surprisingly, turnip recipes seemed few and far between. I turned to epicurious and stumbled upon a recipe for skillet turnips and potatoes with bacon.
Be sure to use your largest skillet because my ten inch cast iron was overflowing before I finally conceded to dirtying a second pan and moved on up to a twelve-inch skillet. I prepared this as a side for our turkey burgers, but this dish was even better as leftovers for breakfast topped with a couple of eggs. Be sure to maintain a runny yolk for a rich, luxurious sauce that transforms this homely side dish into a stellar breakfast hash.