Ramp & Potato Hash (Allergy-Friendly, Vegan, GF)

A cozy, allergy-friendly dish that puts ramps front and center.
Perfect as a savory side or a main topped with a fried egg (if tolerated)!

Ingredients:

• 1 lb small potatoes (Yukon Gold or red), diced

• 1 tbsp olive oil (or avocado oil)

• 1 bunch ramps, cleaned and chopped (bulbs and greens separated)

• Salt and pepper to taste

• Optional: pinch of smoked paprika or chili flakes for a little kick

Instructions:

1. Boil or steam potatoes until just fork-tender, about 10–12 minutes. Drain and set aside.

2. In a large skillet over medium heat, warm the oil. Add the ramp bulbs (white parts only) and sauté 2–3 minutes until fragrant.

3. Add the drained potatoes to the pan and cook until golden and crispy, stirring occasionally (about 10–15 minutes).

4. Toss in the ramp greens and cook another 2–3 minutes, just until wilted.

5. Season with salt, pepper, and a pinch of smoked paprika or chili flakes if desired.

6. Serve hot as-is or topped with your favorite protein!