Ramp and Potato Hash

When the spring ramp season arrived, mountain cooks made ramp and potato hash — diced potatoes fried in bacon grease with whole ramp bulbs and leaves until everything was golden and fragrant. More pungent than anything made with regular onions, this hash was eaten hot for breakfast, cold from the lunch pail by midday. The potatoes absorbed the wild, garlicky ramp flavor throughout.

Ingredients

• 3 medium potatoes, diced small (about ¼ inch)
• 8–10 fresh ramps (wild leeks), cleaned — bulbs and leaves
• 3 tbsp bacon grease

Salt and black pepper

• 4 strips crispy bacon, crumbled (optional)

Directions

1. Slice ramp bulbs into thin rounds. Roughly chop the leaves and keep separate — leaves cook faster than bulbs.
2. Heat bacon grease in a cast iron skillet over medium-high heat.
3. Add diced potatoes in a single layer. Cook without stirring 4–5 minutes until browned on the bottom.
4. Turn potatoes. Add ramp bulbs. Season with salt and pepper.
5. Cook, turning occasionally, until potatoes are golden on all sides and cooked through, about 15 minutes total.
6. Add ramp leaves in the last 2 minutes — they wilt quickly.
7. Taste and adjust salt. Top with crumbled bacon if using.
8. Excellent hot or cold. Packs well in a mason jar.

Notes

Ramp season is April–early May in most of Appalachia. The hash smells extraordinarily pungent while cooking — open windows are advisable. By the time it’s cooled and packed for the lunch pail, the smell has mellowed somewhat. Still strongly ramp-flavored, but the potato tempers the raw intensity.