Fried Ramps with Potatoes and Eggs

Submitted by: Suzanne McMinn on April 5, 2011

Breakfast–or dinner! A popular dish at ramp suppers. Serve with beans!

Servings: 5   Prep Time: 20 minutes   Cook Time: 10 minutes  

Ingredients

6 slices peppered bacon, cooked and chopped, bacon fat reserved
1 cup ramps, white parts and leaves, chopped coarsely
2-3 medium size potatoes, peeled and slivered
5 large eggs
salt, pepper, and chives
shredded cheese (optional)


Directions

Cook bacon in a large frying pan, remove, drain, and chop; set aside. Using the same pan with the reserved bacon fat, fry ramps and potatoes over low heat, covered, till potatoes are tender. Crack eggs over the ramps/potatoes mixture and fry, covered, till eggs are done to your liking. Sprinkle on some shredded Cheddar or Swiss–or not, depending on your preference. Season with salt, pepper, and chives to taste. Remove each egg with its ramps/potato bed onto serving plates; top with chopped bacon. Pass the pinto beans and cornbread! (Serves 5–increase or decrease recipe according to your needs.)


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