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Mix the rutabagas, potatoes, and onion. Melt 1 tablespoon butter and 1 tablespoon oU in a large cast iron or non-stick frying pan. Spoon in the vegetable mixture, flatten it evenly in the pan, and sprinkle with salt and pepper. Turn the heat to medium low, cover the pan, and fry the cake until it is golden brown on the bottom, 10-15 minutes. To turn the cake, slip it out of the pan onto a plate. Place another plate on top of the cake and invert it. Add the remaining 1 tablespoon butter and 1 tablespoon oil to the pan and heat. Slip the cake back into the pan to brown the second side. Fry uncovered until browned. Slice into wedges to serve.
Turnips cooked with turnip greens have long been eryoyed, particularly by Virginians and others from the South.
93.5%