Karin's Week Nineteen Recipe: Ramps 'n' Taters

Last year we had discovered ramps at our local Farmer's Market, and loved the way they tasted. What are ramps, you ask? They are sort of like a combination of leeks and green onions.  They can be called Wild Leeks, and are only available in the early spring. This year, we saw them again, and I decided to look for a recipe to use them with. I found several, but this seemed the easiest and I had all ingredients on hand.

Ramps 'n' Taters

4 or 5 large potatoes, diced
1 lb bacon
1.5 lb ramps, cleaned and cut up (we used about 13, and only the white bits)
6 eggs, beaten
salt and pepper

Fry the bacon in a large skillet until crispy. Remove from pan and set aside. Fry diced potatoes in bacon grease for 3-4 minutes, then add ramps, and cook until potatoes are done. Add eggs and scramble with potato mixture. Place bacon on top, and simmer for 2 minutes until heated through.

This was excellent. And easy. And tasty. Although, we did take out about 1/2 the bacon fat before putting the eggs in, as otherwise I think we'd have had bacon grease soup. And we crumbled the bacon into the pan at the end. We had this for a weekend breakfast, and would definitely make it again. It also reheats well in the microwave, if you can't finish it all in one sitting. There was also discussion that this would make a great camping breakfast, using green onions instead of the ramps. I think the camping version may be trialled later this summer...