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Mamaw Flotie's Spring Tonic

This is my twist on my Great- Grandmother's Spring Tonic Ramp Recipe

Course Breakfast
Cuisine American
Keyword Appalachia, Appalachian, Ramps, West Virginia
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Author Eclectic Evelyn

Ingredients

  • 6 ramps cleaned and chopped this is based on how much you like ramps
  • 1/4 lb bacon chopped
  • 1 med onion diced
  • 2 tbsp olive oil
  • 1 bag frozen o'brien hashbrowns
  • 4 lg eggs optional

Instructions

  1. Saute the chopped onions, bacon, and ramps over a medium-high heat until the onions and bacon brown just a little.

  2. Remove them from the skillet and move to the side. 
  3. Using the same skillet pour in the olive oil and the frozen hash browns. Toss with salt and pepper to taste.
  4. On top of the hashbrowns pour your bacon, onion, ramp mixture and cover with a lid.  
  5. Cook on medium-low flipping occasionally until done. Usually about 20 minutes or so.

Eggs - (optional)

  1. Crack the eggs in a bowl and stir adding salt and pepper to taste. 

  2. Pour eggs over cooked ingredients in skillet and mix until the eggs are thoroughly cooked. 

Recipe Notes

  • I am proud to say that even though I modified her recipe for a busy and healthy lifestyle, I did still cook it in her iron skillet that she passed down to me.
  • Mamaw Flotie would have used 6 or 8 real potatoes that she sat on the front porch and peeled and diced with her paring knife.  She would have used fresh eggs gathered that morning. She would not have used olive oil but bacon grease that she kept in a can on the stove.
  • Depending on how many were there for breakfast, she would have added diced ham and maybe some sausage with the bacon.
  • This would have been served with fresh biscuits and sausage gravy, sliced fresh tomatoes, and peaches she canned last summer.