Ingredients:
- 4 cups ramps, cleanded and sliced into 1-inch pieces
- 3 Tbsp bacon drippings
- 3 to 4 medium potatoes, peeled, sliced
- 3 large eggs
Preparation:
Heat bacon drippings in a large heavy skillet; add sliced ramps and potatoes. Fry until tender. Break the eggs over the ramps and potatoes and stir to mix well. Fry for about 2 minutes, or until eggs are cooked on bottom. Turn and fry on the other side for 2 to 4 minutes longer, until eggs are cooked. Serve hot with biscuits and butter.Serves 4 to 6.
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