This is the first in a series of creative recipes developed by Chef Josh from our own Farm Barn Café using items in your pantry. Josh will also feature ingredients that you can find growing in your backyard or while enjoying a nature walk. Instead of substituting onions, today is a beautiful day to explore and search for ramps.
Ramps are one of the earliest wild edibles to emerge in the spring. These native plants are high in vitamin C and are a popular ingredient used by foodies and chefs. To harvest them sustainably, cut the ramps at ground level leaving the roots intact. The leaves have a sublime oniony flavor that you can enjoy in this recipe or as a complement to many other dishes.
What is amazing about this recipe is that it can be made with ingredients found in most people’s refrigerators. You can substitute any type of potato or root vegetable, canned bean, or type of onion and still have a delicious hash. As an added bonus, you will see I mixed in some grilled ramps I picked the other day. This warm spring weather has green things popping up early and ramps are no exception.
Black Bean Breakfast Hash (Serves 2)
1 Yukon gold potato
1/2 small white onion
1/2 can black beans
2 T grilled ramps (optional)
2 tsp canola oil
Ground black pepper
1. Preheat the oven to 350ºF.
2. Grate potato and onions.
3. Add beans, season with a little salt and pepper and mix with potatoes and onions until the hash is well mixed.
4. Preheat cast iron or non-stick sauté pan.
5. Apply canola oil and form hash mixture into a cake on the entire bottom of the pan. Sauté until the bottom starts to turn golden brown.
6. Put in the oven for 20 minutes.
7. Remove from oven, make 4 divots in each quarter of hash.
8. Crack an egg into each divot, season with salt and pepper.
9. Return to oven for 10 min (might take an extra 5 minutes if you like your yolk well done.
10. If desired, garnish with paprika and fresh herbs.
Grilling Ramps: Heat a grill pan on medium-high heat; toss ramps with some olive oil, salt, and pepper. Arrange on hot grill pan in a single layer. Grill until hot and black grill marks appear; about 1-2 minutes. Serve hot or at room temperature.