Hangtown Fry

This recipe outlines the process for making Hangtown Fry, a historical American dish combining crispy bacon, lightly breaded and fried oysters, and creamy scrambled eggs. It's a rich and savory meal, traditionally served for breakfast or brunch, offering a unique blend of textures and flavors.

Print Recipe

Course lunch/dinner

Cuisine American

Servings 2 people

Calories 1883.7 kcal

Equipment

1 Large skillet or frying pan Cast iron or non-stick recommended
1 Whisk
1 Shallow dish For dredging oysters
1 Bowl For egg mixture
1 Plate or wire rack For draining bacon and oysters

Ingredients

Main

6 slices thick-cut bacon
4 large eggs
2 tablespoons heavy cream
1 teaspoon coarsely chopped fresh flat-leaf parsley
Coarse salt
Freshly ground pepper to taste
1/4 cup all-purpose flour
12 shucked fresh oysters
2 tablespoons unsalted butter

Instructions

Cook bacon in a large skillet over medium heat until crispy. Remove bacon, reserving rendered fat in the skillet.
While bacon cooks, whisk eggs, heavy cream, and parsley in a bowl. Season with salt and pepper.
Place flour in a shallow dish. Dredge shucked oysters lightly in flour, shaking off excess.
Add butter to the reserved bacon fat in the skillet over medium-high heat. Heat until butter is melted and slightly foaming.
Add floured oysters to the hot skillet in a single layer. Fry for 1-2 minutes per side until golden brown and cooked through. Remove oysters from skillet.
Reduce heat to medium-low. Pour the egg mixture into the same skillet.
Stir the eggs gently and continuously with a whisk or spatula, scraping the bottom and sides of the pan, until soft curds form and eggs are creamy but not fully set.
Add the cooked bacon and fried oysters back into the skillet with the scrambled eggs.
Gently fold the ingredients together just until combined and heated through.
Serve immediately, garnished with additional parsley if desired.

Notes

Render the bacon slowly over medium heat for maximum crispness and rendered fat. Do not overcrowd the pan when frying the oysters; cook them in batches if necessary to ensure they brown properly rather than steam. Aim for a soft, creamy scrambled egg texture; overcooked eggs will make the dish dry. Season the oysters and eggs just before cooking. Combine the elements gently to maintain the texture of the oysters.