Wild ramps bring a fresh bright flavor to a hearty breakfast staple. Sweet potato hash is a delicious and hearty way to start the morning. It’s excellent with any style eggs and especially scrumptious with crispy bacon. We hope you enjoy this delicious spring treat!
Ingredients
Ramp Pesto
- 1 bunch wild ramps
- ½ cup your choice of seed or nut (we recommend toasting them)
- 1/3 – 1/2 cup flavorful oil (we recommend our sunflower oil)
- ½ cup grated hard cheese (we recommend our basil olive oil asiago)
- Sea salt, pepper, and lemon juice to taste
Hash
- 1 container Olden sweet potato hash
- High heat cooking oil (like coconut or ghee)
- Salt and pepper to taste
Directions
Ramp Pesto
- Wash and rough chop ramps.
- Toast seeds/nuts gently in a pan.
- Rough chop the ramps and seeds. Combine in food processor with cheese, salt, and pepper.
- Slowly pour olive oil into top of running food processor and mix until the contents look like a delicious pesto.
- Add the lemon juice and pulse until combined.
Sweet Potato Hash
- Heat cooking oil in a large frying pan.
- Add sweet potato hash and let sit in the pan without stirring to create a soft golden-brown crust.
- Stir gently until potatoes are fork tender.
- Add the salt, pepper and pesto into the pan and stir until combined.