United States | Breakfast | Eggs & Dairy | Eggs | Oysters | Bacon

Hangtown Fry

(American-California oyster & bacon omelet)

Yield: 1 portion


INGREDIENTS PREP AMOUNT
Oysters shelled, patted dry 3-4 each
Flour 1/4 cup
Oil or butter for frying
Eggs beaten 3 each
Milk 1-2 Tbsp
Salt & pepper to taste
Bacon fried till crisp 2 pieces

METHOD

Basic Steps:  Sauté → Simmer → Fold
  1. Heat the oil over medium-heat in a skillet. Toss the oysters with the flour and shake off the excess. Fry the oysters for about 30 seconds on each side. Push to one side of the skillet.
  2. Beat the eggs with the milk, salt and pepper. Pour into the skillet with the oysters and cook till firm, lifting the edges to allow uncooked portion to firm up.
  3. Lay the two pieces of bacon on the other side from the oysters. Fold the omelet over and serve hot.

VARIATIONS

  • The bacon can be crumbled and stirred into the eggs.
  • Sometimes the oysters are dipped in egg and then breadcrumbs or cracker crumbs before frying.

NOTES

  • Hangtown fry originated in Placerville, California, during the Gold Rush. The town was known as Hangtown in recognition of the harsh justice often meted out there. The story goes that a prospector struck it rich, walked into a restaurant in town and ordered the best meal that money could buy. At that time, in that place, Hangtown fry was it.