Appalachian Ramp Dinner
Wild spring ramps fried with bacon and served with eggs and potatoes, a foraged tradition celebrated each spring in the North Carolina mountains.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Cast-iron skillet
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 28
- carbs
- 22
- protein
- 18
- calories
- 420
Instructions
- 1
Cook bacon in a cast-iron skillet until crisp. Remove the bacon and set aside, leaving the drippings in the skillet.
- 2
Add parboiled diced potatoes to the bacon fat. Fry until golden and crisp.
- 3
Push potatoes to the side and add ramps (wild leeks) to the skillet. Cook briefly until just wilted, about 2-3 minutes.
- 4
Season with salt and pepper.
- 5
Push everything to one side and crack eggs into the skillet. Fry to your preference.
- 6
Crumble the cooked bacon over the top. Serve everything together straight from the skillet.
Chef's tips
Clean ramps thoroughly to remove any grit. Trim the roots but keep the sweet pink stem, and cook briefly so they do not turn bitter.
Storage
Best eaten fresh; leftover cooked ramps keep 1-2 days refrigerated.
Reheating
Reheat briefly in a skillet over medium heat.
Common mistakes to avoid
- •Cooking ramps too long until they turn bitter and slimy
- •Not washing ramps well enough, leaving dirt in the leaves
Serving suggestions
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