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Ramps and Potato Breakfast Hash

Two sunny-side-up eggs served atop a hearty Ramps and Potato Breakfast Hash with greens and bacon bits.
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A simple recipe for a savory breakfast hash combining crispy potatoes and tender ramps (wild leeks).

Ingredients

Scale
  • 1 lb Yukon Gold potatoes, diced small
  • 6 oz ramps, cleaned and chopped (white and green parts separated)
  • 4 slices bacon, chopped
  • 2 tablespoons butter or oil
  • 2 cloves garlic, minced
  • Salt to taste
  • Black pepper to taste
  • 4 large eggs

Instructions

  1. Cook the chopped bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
  2. Add the diced potatoes to the skillet. Cook, stirring occasionally, for 12 to 15 minutes until the potatoes are tender inside and golden brown outside.
  3. Push the potatoes to one side of the skillet. Add the white parts of the chopped ramps and the minced garlic to the empty side. Cook for 2 minutes until fragrant.
  4. Stir the ramps and garlic into the potatoes. Add the green parts of the ramps and cook for 1 minute more until slightly wilted.
  5. Season the hash mixture with salt and pepper. Stir in the cooked bacon pieces.
  6. In a separate small pan, fry or poach your eggs to your preference.
  7. Serve the hash immediately topped with the fried eggs.

Notes

  • To clean ramps, soak them in cold water to remove dirt, then rinse thoroughly under running water.
  • For extra crispiness, cook the potatoes in batches if your skillet is crowded.
  • You can substitute smoked sausage for bacon if you prefer.

Nutrition

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