Potato and Ramp Hash (serves 4)
- 2-3 large thin skin potatoes (I use Yukon Gold or other white/yellow potato)
- 4 oz. pancetta or bacon, chopped
- 2 – 3 Tb. olive oil
- a handful (about 10) ramps, cleaned
- salt and pepper to taste
Heat a large black iron skillet medium heat. Add pancetta, and cook for a few minutes before stirring. Meanwhile, dice potatoes (leaving skin on). Cook pancetta over medium/low heat, stirring occasionally until it begins to crisp and a good bit of fat renders out. Push pancetta to the sides of the pan and add diced potatoes to pan.
You may need to add oil at this point. Shake the pan a few times to get the potatoes coated with the oil pretty evenly.
Chop the ramps into small pieces, white parts and green. After 3 or 4 minutes, check the potatoes and stir well. Add the ramps to the skillet. Stir often to distribute the ramps and pancetta throughout the potatoes, and to get them brown on all sides. The potatoes should take about 20 minutes to get a nice golden brown crisp throughout.
Add salt and pepper to taste. Serve immediately topped with a pan-fried sunny side up or poached egg.