This recipe is a different take on the classic Sheepherder’s Breakfast, which uses bacon, hash browns, onions and eggs. I was looking for something different, so I threw this together this morning for breakfast and it was quite good. Give it a try.
Red bell pepper diced
4 ramps chop entire ramp into 1-inch pieces
Half a bag of shredded hash brown potatoes
1 cup whole cherry tomatoes
1 avocado sliced the chopped into large pieces
Heat oil in cast iron skillet and add ramps and peppers. Cook until ramp leaves are wilted. Add hash brown potatoes and cook until potatoes nearly done. Add cherry tomatoes and sliced avocados. Mix well and heat for about 2 minutes. Crack four eggs on top of potato mix, cover, and cook on low heat until eggs are done. Serve with salsa.