2 tablespoons vegetable oil, bacon grease, or clarified butter
1 baked or boiled potato, diced
Big handful washed ramp leaves
- Heat the oil in a heavy skillet over medium heat. Fry the potato until browned, seasoning with salt as they cook.
- Push the browned potato to the side of the pan and add the ramp leaves to the empty side. If the pan seems dry, add a teaspoon or so of fat. Cook the leaves until they’re wilted. Remove potatoes and ramps onto plates.
- Crack the eggs into the pan and cook the way you like. You could use 2 skillets so everything is hot and done at the same time. Serve the eggs with the potatoes and ramps.