Hangtown Fry
This classic American dish, Hangtown Fry, is an indulgent blend of crispy bacon, delicate pan-fried oysters, and creamy scrambled eggs. Originating during the California Gold Rush, it offers a luxurious 'surf and turf' experience, perfect as a hearty breakfast, brunch, or main course.
Equipment
- 1 Large Skillet Preferably cast iron or heavy-bottomed for even cooking.
- 1 Whisk For combining eggs and cream.
- 1 Shallow dish For flouring the oysters.
- 1 Tongs For handling bacon and oysters.
- 1 Spatula For scrambling eggs and folding ingredients.
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 the thick-cut bacon in a large skillet over medium heat until it is crispy. Remove the bacon, drain on paper towels, and crumble once cool. Set aside. Reserve 1-2 tablespoons of bacon fat in the skillet.
- While the bacon cooks, gently pat the shucked fresh oysters very dry with paper towels. In a shallow dish, combine the all-purpose flour with a pinch of coarse salt and freshly ground pepper.
- Dredge the dried oysters in the seasoned flour, ensuring they are evenly coated. Shake off any excess flour.
- In the same skillet with the reserved bacon fat, add 1 tablespoon of unsalted butter (if needed for adequate fat). Increase heat slightly to medium-high. Add the floured oysters and pan-fry for 1-2 minutes per side, until golden brown and just cooked through. Remove and set aside with the bacon.
- In a medium bowl, whisk together the large eggs, heavy cream, coarsely chopped fresh flat-leaf parsley, a pinch of coarse salt, and freshly ground pepper until well combined.
- Reduce the skillet heat to medium-low. Add the remaining 1 tablespoon of unsalted butter to the skillet and let it melt.
- Pour the egg mixture into the skillet. Allow the edges to set slightly without stirring, then gently push the cooked egg toward the center with a spatula, tilting the pan to allow uncooked egg to flow underneath.
- When the eggs are mostly set but still slightly moist and creamy, gently fold in the crispy crumbled bacon and the pan-fried oysters.
- Continue to cook for another 1-2 minutes, stirring gently, until all ingredients are heated through and the eggs reach your desired soft-scrambled consistency.
- Serve the Hangtown Fry immediately directly from the skillet or transferred to plates, garnished with an extra sprinkle of fresh parsley if desired.
Notes
Achieving the perfect Hangtown Fry hinges on ingredient quality and precise timing. Render the bacon until perfectly crisp, reserving a tablespoon or two of its flavorful fat to supplement the butter when frying the oysters. This imparts a deeper, smoky nuance. Ensure oysters are patted dry before dredging in flour for a crispier coating; fry them quickly until just golden to retain their delicate texture and avoid toughness. When folding the eggs, aim for a soft, custardy scramble – don't overcook. A touch of fresh parsley brightens the rich dish. Serve immediately for best texture and flavor.