A Classic Southern Ramp Recipe
Ramps and Red Potatoes (Taters)*
If you grew up in the South and your family ate ramps or who went to ramp festivals then this recipe should bring back some nice memories. Don’t stress about the fat grams – the ramps will burn them off – we think?
Now this recipe serves four, so you might have to made some portion adjustments, unless you can trick… hmm, I mean invite some friends over for great weekend brunch!
Iron skillet (ok, this is optional – but ramps do cook better in an iron pan, we think – as least our mommas thought so!)
4 or 5 large red potatoes, diced
1 lb. bacon
2 or 3 bunches of ramps, cleaned and cut up – [if you don’t have any you can always use our ramp seasonings or ramp flakes instead]
6 eggs (optional)
salt and pepper to taste
How to make it
Fry bacon in skillet. (and NO veggie oil is NOT okay … well use it if you must)
Remove bacon from pan and set aside.
Put cut up potatoes in bacon grease and let fry 3 to 4 minutes.
Add cut up ramps and continue frying until potatoes are well done (15 -20 minutes).
Put chop and place previously fried bacon on top of potatoes and ramps; let simmer for about 2 minutes.
If you want to add scrambled eggs, add after potatoes are done and before adding bacon.
Do you love ramps, but have run out? > Order Your Dried Ramp Seasonings Here!