Ramps, aka spring onions, aka wild leeks, are abundant in our northern Michigan woods. If you go ramp hunting, just be sure not to over harvest and leave a few bulbs per clump so it can regenerate the following year.
2 medium russet potatoes, shredded, some of the liquid squeezed out
large handful of ramps, cleaned, chopped (about 1 heaping cup)
1 tablespoon all-purpose flour
1 heaping teaspoon salt
vegetable oil, lard, ghee, clarified butter, or bacon fat for frying
- Grate potatoes into a large bowl using a box grater. Squeeze some of the liquid out of the potatoes using your hands. Mix in the ramps, egg, flour, salt, and a few grinds of black pepper.
- Heat oil in a cast iron or heavy skillet over medium-high heat. Drop rounded tablespoons of potatoes and spread out and flatten. Cook until golden-brown on both sides, a few minutes per side; drain on paper towels. Repeat with more oil and remaining potatoes. Serve with sour cream.