In a medium pot, bring the potatoes and enough water to cover to a boil, and cook for 15 minutes, or until the potatoes are tender. With the potato ricer
, rice the potatoes into a large bowl. Add the salt, and freshly ground black pepper, to taste. Mixing with a fork, add the ramps, egg, and sour cream
to the potatoes.
Heat 3 tablespoons oil in a medium-size skillet. Spoon half the potato mixture into the skillet. Cook the potato on medium-high heat for 4 to 5 minutes. Flip the potato over and cook an additional 3 minutes. Transfer the potato pancake to a dish. Repeat with the remaining oil and potato mixture.