SKILLET RAMPS & YUKON GOLD POTATOES
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A hearty country breakfast featuring crispy bacon, sautéed ramps, and Yukon Gold potatoes, served over toast or biscuits with a poached or fried egg.
Ingredients
- 454 g Yukon Gold potatoes
- 227 g smoky bacon, such as Benton's chopped
- 29.6 ml unsalted butter
- 227 g wild ramps cleaned and roots trimmed
- leeks cleaned thoroughly, pale-green and white parts sliced into half moons
- 14.8 ml Texas Pete or Crystal hot sauce
- 14.8 ml Worcestershire sauce
- 4 thick slices rustic bread
- biscuits cut in half and toasted
- 4 poached or fried eggs
Nutrition (per serving, estimated)
Estimated based off 4 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 61.2 mg
- Iron: 1.74 mg
- Magnesium: 13.6 mg
- Phosphorus: 40.5 mg
- Potassium: 113 mg
- Zinc: 0.26 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g Yukon Gold potatoes
- 29.6 ml unsalted butter
- 14.8 ml Texas Pete or Crystal hot sauce
- 14.8 ml Worcestershire sauce
- 4 thick slices rustic bread
- 4 poached or fried eggs
Prepare
- Chop 227 g smoky bacon, such as Benton's
- 227 g wild ramps, cleaned and roots trimmed
- leeks, cleaned thoroughly, pale-green and white parts sliced into half moons
- biscuits, cut in half and toasted
Let's Cook
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Step 1.
Place the potatoes in a large saucepan and add enough water to cover them. Bring to a boil over medium-high heat and cook for 5 to 7 minutes, until just tender. Drain and set aside to cool. Once cool enough to handle, cut the potatoes into bite-size chunks and set aside.
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Step 2.
Line a plate with paper towels and set it near the stove. In a large skillet over medium-high heat, cook the chopped bacon until the fat is rendered and the bacon is crispy, about 5 to 7 minutes. Transfer the bacon to the lined plate to drain. Leave the rendered fat in the skillet.
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Step 3.
Add the butter to the skillet with the bacon fat and swirl to coat as it melts. Reduce the heat to medium. Add the potato chunks and cook, stirring occasionally, until they start to brown, 6 to 7 minutes.
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Step 4.
Add the cleaned ramps (or sliced leeks) to the skillet and sauté until soft, 3 to 4 minutes. Return the crispy bacon to the skillet along with the hot sauce and Worcestershire sauce. Stir everything together until well combined.
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Step 5.
To serve, place a slice of toasted bread or a biscuit half on each of four plates. Top each with one-quarter of the potato-ramp mixture and a poached or fried egg.