From Edible Twin Cities, Winter 2010-2011
5 medium turnips
4 strips of bacon, cooked until crisp, drippings saved
3 scallions, chopped
1 cup grated Gruyere, Raclette, or Comte cheese
salt and pepper to taste
vegetable oil as needed
Peel and halve turnips; boil them in salted water for 10 minutes, or until just tender, not fully cooked. Drain and let cool. Crumble the bacon.
Grate the turnips and place them in a bowl with the bacon, scallions, cheese, salt and pepper. Mix well. Heat the bacon drippings in a well-seasoned cast iron or non-stick pan over medium-high heat. There should be enough grease to coat the bottom of the pan generously; if not, add vegetable oil.
Add the turnip mixture; pack into the pan with the back of a spatula or wooden spoon. Cook until brown and crisp on the bottom, 5-10 minutes. Transfer the rӧsti to a plate, flip back into the pan with cooked side up (add more oil to the pan if needed), and fry on the other side until brown and crisp. Cut into wedges and serve.