Traditional Appalachian Fried Ramps and Potatoes
Recipe summary: When I finally got my hands on fresh spring ramps, I knew I had to cook them the way mountain families have for generations. This recipe for Traditional Appalachian Fried Ramps and Potatoes is as authentic as it gets. It is a humble, hearty skillet meal that transforms a few simple, rustic ingredients into an unforgettable tribute to the spring harvest. You start by frying diced potatoes in rich bacon grease until they are perfectly golden and crispy.Then, the real magic happens. Tossing the chopped ramp bulbs into the hot skillet releases an intoxicating, earthy aroma that fills the entire kitchen. You wilt the vibrant green leaves right at the end, and if you want a true mountain meal, you scramble a few fresh eggs directly into the mix. Seasoned simply with salt and black pepper, it is a fiery, garlicky, and deeply comforting dish that connects you instantly to Appalachian history.
Servings 4
Ingredients
- 1 Bunch Fresh Ramps cleaned, roots removed
- 4-5 Potatoes Yukon Gold or Russet
- 3-4 tbsp Bacon Grease or chopped bacon/salt pork
- Salt and black pepper to taste
- Optional: 3 or 4 large eggs
Instructions
- Prep the Ramps: Wash the ramps thoroughly. Separate the white bulbs and lower stems from the green leaves. Chop the bulbs and stems into small pieces. Roughly chop the green leaves.
- Prepare the Potatoes: Peel the potatoes. Cut them up into bite-sized cubes.
- Fry the Potatoes: Heat the bacon grease in a large cast-iron skillet over medium-high heat. Add the diced potatoes. Fry them until golden brown and crispy on the outside, and tender inside (about 15-20 minutes).
- Add the Bulbs: Toss the chopped ramp bulbs into the skillet. Sauté for 3-4 minutes until they soften and smell fragrant.
- Wilt the Greens: Stir in the chopped green leaves. Cook for 1-2 minutes until they just wilt.
- The Egg Scramble: If you want extra protein, crack the eggs directly over the mixture. Scramble everything together until the eggs set.
- Serve: Sprinkle with salt and pepper to your taste and eat immediately.
Notes
Notes: This rich, savory skillet is a meal in itself, but it also makes an incredible base for a larger Southern- or mountain-inspired feast. The garlicky, earthy punch of the ramps and the heavy richness of the bacon grease call for pairings that either complement that deep flavor or provide a refreshing contrast.
Here are a few excellent modern and traditional proteins and sides to round out the table:
🥩 Hearty Proteins
- Smoked Brisket or Pulled Pork: The smoky, slow-cooked richness of brisket or pulled pork is an absolute powerhouse next to the sharp bite of wild ramps. The crispy fried potatoes and garlicky greens act almost like a savory hash when served alongside a generous slice of brisket or a scoop of tender pork.
- Cast-Iron Seared Trout: For a lighter, deeply traditional mountain pairing, pan-searing a fresh catch of trout in a little butter is incredible. The delicate, flaky fish won't overpower the ramps, letting that unique spring flavor take center stage.
- Corned Beef: If you appreciate the flavor profile of a great Reuben sandwich, searing up some thick-cut corned beef alongside the ramp and potato skillet creates a fantastic, rustic hash. The salty, cured meat marries perfectly with the potatoes and the onion-garlic notes of the ramps.
🥗 Sides and Sweet Finishes
- Simple Peppery Green Salad: Because the ramp skillet is heavy on starches and fats, a crisp, raw salad of arugula or watercress tossed in a sharp lemon vinaigrette is the perfect palate cleanser. The acidity cuts right through the richness of the bacon grease and eggs.
- Roasted Spring Asparagus: Keep the meal focused on seasonal spring produce by roasting thick asparagus spears with a little olive oil, salt, and a squeeze of fresh lemon juice.
- Southern Banana Pudding: If you want to finish the meal with an all-time, ridiculously favorite thing in Appalachia, you absolutely cannot go wrong here. Serving a classic, layered banana pudding provides a cool, creamy, and sweet contrast that perfectly balances out the intense, savory heat of the main course.