Wednesday, May 31, 2017
This is a rather luxurious way to use up some ramps. But I figure, they only come once a year. Go big or go home, right? This is pretty fantastic with a beautiful friend egg slapped on top, so the runny yolk can ooze all over this fabulous hash. And that, my friends, is about the best breakfast out there. Make it for the ones you love.
2 pounds potatoes, peeled and cubed
4 slices applewood smoked bacon, cut into batons
3 to 4 tablespoons duck fat
8 ounces ramps, white and green portions chopped separately
4 sprigs fresh thyme
1 teaspoon salt
In a large pot of boiling water, cook the potatoes until just starting to soften, approximately 10 to 12 minutes. Drain and set aside.
In a large skillet, cook the bacon until crispy. Remove from the skillet with a slotted spoon and set aside on paper towels to drain. To the bacon grease in the pan, add duck fat. When all fat is hot, add the drained potatoes and the chopped white bulbs of the ramps. Cook until potatoes start to brown. Add the thyme and salt and cook until potatoes are soft on the inside and crispy on the outside. Add the ramp greens and cook a few minutes more until wilted. Serve immediately.
Makes 4 servings