Traditional recipes

Hangtown Fry

Hangtown Fry

Tailor this blue plate special to your taste—you could add spice to the potatoes, sub sausages for bacon, scramble the eggs, omit the onions, or add fresh herbs. While it’s great for brunch (chase it with a nap), we’d also love to eat this for breakfast or dinner.

Ingredients

  • 1 1/2 pounds fingerling potatoes, scrubbed, halved if large
  • 6 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 2 dozen oysters, freshly shucked
  • Vegetable oil (for frying; about 5 cups)
  • 12 slices thick-cut bacon
  • 1/2 sweet onion (such as Maui or Walla Walla), thinly sliced
  • 4 garlic cloves, finely chopped
  • 4 large eggs, poached or fried

Recipe Preparation

  • Heat oven to 450°. Toss potatoes and 4 Tbsp. olive oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 25–30 minutes; set aside.

  • Whisk flour, cornmeal, garlic powder, onion powder, and cayenne in a medium bowl; season with salt and pepper. Working in batches, toss oysters in flour mixture; transfer to a plate.

  • Working in batches, cook bacon in a large skillet, preferably cast iron, over medium heat until crisp, 10–12 minutes per batch; drain on paper towels.

  • Pour oil into skillet with bacon fat to a depth of 1" and heat over medium-high heat until oil bubbles immediately when a pinch of cornmeal mixture is added. Working in batches, fry oysters, turning occasionally, until golden brown and crisp, about 4 minutes. Drain on paper towels; season with salt and pepper.

  • Heat remaining 2 Tbsp. oil in another large skillet and cook onion and garlic, stirring occasionally, until softened, about 5 minutes. Add reserved potatoes and toss until heated through.

  • Serve potato mixture with bacon, fried oysters, eggs, and scallions; season with salt and pepper. Serve with hot sauce alongside.

  • DO AHEAD: Potatoes can be roasted 4 hours ahead. Let cool and cover. Store at room temperature.

Recipe by The Wandering Goose, Seattle, WA,

Nutritional Content

Calories (kcal) 1170 Fat (g) 62 Saturated Fat (g) 12 Cholesterol (mg) 385 Carbohydrates (g) 102 Dietary Fiber (g) 10 Total Sugars (g) 4 Protein (g) 52 Sodium (mg) 970Reviews Section

Nutritional

  • Serving Size: 1 (412.7 g)
  • Calories 732.5
  • Total Fat - 37.5 g
  • Saturated Fat - 15.7 g
  • Cholesterol - 1001.6 mg
  • Sodium - 432.1 mg
  • Total Carbohydrate - 51.8 g
  • Dietary Fiber - 1.7 g
  • Sugars - 1.6 g
  • Protein - 43 g
  • Calcium - 203.5 mg
  • Iron - 9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step 1

Mix flour with salt and pepper in a shallow bowl. In another bowl, beat 1 egg. In another bowl, add cracker crumbs. Beat 8 eggs in another mixing bowl and set aside.

Step 2

Heat butter in large skillet over medium-high heat.

Step 3

Dip oyster in flour mixture, then egg, then roll in cracker crumbs. Repeat with all oysters.

Step 4

Fry in butter until browned turn them over and fry other side until browned.

Step 5

Leaving oysters in pan, pour eggs over them and cook until firm. Flip the omelet over and cook on other side until done.


Hangtown Fry

Cook bacon in a heavy large skillet over medium heat until almost crisp. Using tongs, transfer to paper towels and drain.

Pour 2 Tbsp drippings from the skillet into a small bowl. Wipe skillet clean. Whisk 1 egg and milk in small bowl to blend.

Mix breadcrumbs and saltines in shallow dish. Dip oysters into the egg mixture, then into breadcrumb mixture, turning to coat completely. Place on plate.

Heat vegetable oil in same skillet over high heat. Add oysters and saute about 30 seconds per side. Transfer to plate.

Whisk remaining 4 eggs in bowl to blend. Heat 1 Tbsp reserved fat in medium nonstick skillet over medium heat.

Place 2 bacon slices off center in skillet, laying slices parallel and about 1" inch apart. Pour 1/4 of eggs over bacon. Place 3 oysters atop bacon. Pour another 1/4 of the eggs over oysters. Cover and cook until almost set (about 2 minutes).

Using a spatula, fold omelette in half. Cover and cook until omelette is set(about 2 minutes). Slide off onto plate. Repeat for second omelette.


Hangtown Fry

Placerville, CA…This recipe dates back to 1849 when it was created to satisfy the palates of prosperous gold miners who felt the need to spoil themselves with food and drink. Fresh oysters would have to be transported to the gold-rich country from the San Francisco Bay area, over 100 miles away. Eggs required delicate handling and bacon came from the East coast. Back then, ordering a Hangtown Fry would set you back about six bucks!

The way the story goes is that a gold miner who just hit the jackpot came into the hotel and announced that he wanted the most expensive thing on the menu. The cook said,”eggs, oysters and bacon” and thus the Hangtown Fry was hatched.

The name “Hangtown” was given to Placerville, CA after they hanged three bad guys in one day from a large oak tree across from the El Dorado Hotel.

This recipe is best created with small to medium-sized oysters. Although it’s not part of the original recipe, I like to lightly dust the oysters in flour before dunking in the egg and milk mixture. It makes the mixture stick to the oysters mo betta.

This recipe comes from the Blue Bell Cafe (no longer in business) which was on Placerville’s Main Street made this version of the Hangtown Fry for many years.


Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

Hangtown Fry is a breakfast for oyster lovers—the luscious bivalves are lightly fried, then mixed with eggs and crisp bacon. The dish dates back to the 1850s and is alleged to have been invented when a newly flush California Gold Rush miner ordered the most expensive breakfast he could get, and others followed suit. This happened in Placerville, California, which was called Hangtown at the time (for precisely the reasons you might imagine). Another apocryphal origin story says the dish was the last meal requested by a man soon to meet the noose in Hangtown. Wherever it came from, it’s still around today in various forms, and can be enjoyed at home or in places like San Francisco’s Tadich Grill.

Since there are so few ingredients, they should all be of the highest quality you can obtain, especially the bacon and oysters.

Note: When frying the oysters, make sure the fat in your skillet is very hot before adding them, or else the coating will stick to the pan. The finished dish will still taste good, but you’ll lose some crispness.

Variations: If you prefer a more coarsely textured coating, you can use all cornmeal, dry breadcrumbs, or even panko to coat the oysters. While we’ve made a fairly hard scramble (i.e. the eggs are more firm and fluffy than creamy), you can cook them however you prefer. Many versions of this dish are more like omelets, and will have you pour the eggs into the pan with the oysters as soon as they’re fried so they become embedded in the eggs if you want to follow that method, stir the cooked and drained bacon into the eggs just before pouring them in around the oysters, or scatter it evenly on top.

Tips for Eggs and Bacon

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Bacon is most commonly cooked on the stovetop or in the oven. If you’re opting for the former, start with a cold pan with the bacon strips touching, but not overlapping. Set the burner on low and allow the bacon to slowly release its fat. As it begins to cook, use tongs to flip the strips and fry them on their opposite sides. Continue to flip and turn until the bacon is browned evenly. Let the cooked bacon drain by carefully placing them on paper towels or a newspaper.

To cook bacon in the oven, simply line a large baking sheet with aluminum foil and arrange the bacon strips on its surface. If your baking sheet does not have grooved edges, be sure to fold the aluminum corners upwards to catch excess grease. Bake at 400°F for ten to 20 minutes (depending on your texture preference), remove, and place bacon strips on paper towels or a newspaper. The bacon will crisp as it cools.


Recipe Summary

  • 6 cups vegetable oil
  • 8 large eggs
  • 1/4 cup heavy cream
  • 4 teaspoons thinly sliced fresh chives
  • 1/2 cup chopped cooked bacon (about 4 slices), divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 20 fresh shucked oysters
  • 1/4 cup whole buttermilk
  • 1 cup (about 4¼ oz.) all-purpose flour
  • 1/2 cup plain yellow cornmeal
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons unsalted butter
  • 2 cups trimmed frisée, white and light green parts only (from 1 head)
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1 tablespoon extra-virgin olive oil

Heat vegetable oil in a heavy-bottomed saucepan over medium to 360°F. Preheat broiler with rack 6 inches from heat.

Whisk together eggs, cream, chives, ¼ cup of the bacon, and ½ teaspoon each of the salt and black pepper in a large bowl. Set aside.

Place oysters in a shallow dish, and add buttermilk stir to coat. Combine flour, cornmeal, cayenne, and ½ teaspoon of the salt in a medium bowl. Dredge half of the oysters in flour mixture shake off excess. Fry in hot oil until golden brown and floating, 2 to 3 minutes. Drain on paper towels. Repeat with remaining oysters. Sprinkle with remaining ½ teaspoon each salt and black pepper.

Heat butter in an 8-inch nonstick skillet over medium. Pour egg mixture in skillet. Cook until bottom is set, about 1 minute. Using a rubber spatula, gather set edges to middle of skillet, and let liquid run out of the middle. Place skillet under broiler, and broil until top and center are just set, 30 seconds to 1 minute. Slide omelet onto a platter or cutting board.

Toss together frisée, lemon juice, and olive oil in a large bowl. Top omelet with frisée and oysters sprinkle with remaining ¼ cup bacon. Serve immediately.


Hangtown Fry

Oysters and Eggs for breakfast. Beat together eggs, milk and 1/2 teaspoon salt. Mix together flour, salt and pepper. Roll oysters in seasoned flour mixture until coated. Melt butter in skillet. Cook oysters in butter until edges curl (about 1 minute on each side). Pour egg mixture into skillet with oysters. As eggs begin to set on bottom and sides, lift and fold with wide spatula. Cook until eggs are cooked through (4 to 5 minutes). Remove from heat. Garnish with bacon. Serve immediately.

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Thank you for signing up!
We were unable to sign you up - please try again.

Tags / Related Topics

Your Recently Viewed Recipes

Images from other cooks

Thanks for your comment. Don't forget to share!

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Wife Saver Casserolevideocam

This Wife Saver Casserole is given it's name for a few different reasons. This is a delicious, quick, and easy casserole that is&hellip See more Continue reading: "Wife Saver Casserolevideocam"

What's Hot

My Recipe Box (0) View »

Something worth saving?

Connect With Us


Our Newest Recipes & Articles

Free eCookbooks

Prime Publishing Food Group

© Copyright 2021 Prime Publishing, LLC. All rights reserved.

Sign In to Your Account

Sign In With One Of Your Social Accounts
Sign in using email and password

Register Now!

Forgot Your Password?

Images from other cooks

Share Your Images

Help others by adding images to this recipe. It's easy! Click here to start

Please sign into your account to add new images.

There are currently no images from other cooks.

Terms & Conditions

You must enter into this Agreement if you want to submit digital images or other content to Prime Publishing through Sharing Customer Images (the "Service"). As used in this Agreement, "we" or "Prime Publishing" means Prime Publishing, LLC. and "you" means the individual or entity submitting materials to Prime Publishing. Any individual or entity that wants to use the Service must accept the terms of this Agreement without change. BY CLICKING THE ACCEPT TERMS AND CONDITIONS BUTTON, YOU AGREE TO BE BOUND BY ALL TERMS OF THIS AGREEMENT AND ALL SPECIFICATIONS AND GUIDELINES INCORPORATED BY REFERENCE.

1) Eligibility. You may only submit Materials to the Service for which you hold all intellectual property rights. In other words, if you submit a digital image to us, you must own all rights to such image or you must have the authorization of the person who does own those rights. The Service is limited to parties that lawfully can enter into and form contracts under applicable law. Minors may not submit Materials to the Service. Further, you may not submit any personally identifiable information about any child under the age of 13.

2) Definitions. As used in this Agreement, (a) "Affiliates" means any entity controlled by, in control of, or under common control with Prime Publishing, (b) "Materials" means all content that you submit to Prime Publishing, including all photographs, illustrations, graphics and text, and (c) "Media" means any means of conveying information, whether now known or hereafter devised.

3) License Grant for Materials. You hereby grant to Prime Publishing and its Affiliates a worldwide, nonexclusive, royalty-free, perpetual right and license to (a) reproduce, distribute, transmit, publicly perform and publicly display the Materials, in whole or in part, in any manner and Media, (b) modify, adapt, translate and create derivative works from the Materials, in whole or in part, in any manner and Media, and (c) sublicense the foregoing rights, in whole or in part, to any third party, with or without a fee.

4) Removal of Materials. If you decide you would like to remove your Materials from the Service, you may provide written notice to Prime Publishing by either deleting the image through the Prime Publishing interface or by contacting Prime Publishing customer service, and Prime Publishing will remove such Materials from the Service within a reasonable period of time.

5) License for Name, Trademarks and Likenesses. You hereby grant to Prime Publishing, its Affiliates and sublicensees a nonexclusive, worldwide, royalty-free license to use all trademarks, trade names, and the names and likenesses of any individuals that appear in the Materials. You grant Prime Publishing, its Affiliates and sublicensees the right to use the name that you submit in connection with the Materials.

6) Specifications and Guidelines. You agree to submit Materials to us in accordance with all guidelines for use of the Service posted on the Prime Publishing web site or of which you are otherwise notified ("Guidelines"), as these Guidelines may be changed in the future.

7) Representations, Warranties and Indemnities. You represent and warrant to Prime Publishing and its Affiliates that (a) you have the right, power, and authority necessary to enter into this Agreement, to fully perform your obligations hereunder, and to grant the licenses set forth in Paragraphs 3 and 5 above, (b) you will comply fully with all terms of this Agreement, (c) the Materials submitted to Prime Publishing by you, and Prime Publishing's and its Affiliates' exercise of their rights hereunder, do not and will not violate, misappropriate or infringe any intellectual property right, including but not limited to trademark rights, copyrights, moral rights and publicity rights of any third party, (d) you possess all rights necessary for the reproduction, distribution, transmission, public performance, public display, and other exploitation of the Materials by Prime Publishing and its Affiliates as permitted hereunder, (e) the Materials are not pornographic, obscene, libelous, defamatory, tortious, or otherwise unlawful, and (f) all factual statements submitted by you are accurate and not misleading. You agree to indemnify, defend, and hold Prime Publishing and its Affiliates harmless from all claims, liabilities, damages, and expenses (including, without limitation, reasonable attorneys' fees and expenses) arising from your breach of any representation or warranty set forth in this paragraph.

8) Restrictions. You agree that you will not submit Materials that are unlawful, pornographic, libelous, defamatory, tortious, obscene, or racially, ethnically or otherwise objectionable, or that otherwise violate general Prime Publishing community standards. We expressly reserve the right to remove or not make available any Materials that we deem to be in violation of this Agreement, applicable laws or our community standards in our sole discretion. You agree that you will not upload, post, e-mail or otherwise transmit Materials to us or our Affiliates that contain software viruses or any other computer code, files, or programs designed to interrupt, destroy or limit the functionality of any computer software or hardware or telecommunications equipment.

9) No Obligation. Although we have the right to include your Materials in the Service or in any Media, we do not have the obligation to do so. We may, in our sole discretion and for any reason, refuse the Materials or remove them from our Service at any time.

10) Changes to Agreement. We reserve the right to change any of the terms of this Agreement or any Specifications or Guidelines governing the Service at any time in our sole discretion. All changes will be effective upon posting to the Service. However, for all changes to this Agreement, excluding Specifications and Guidelines, we will post a notice of change for thirty (30) days. You are responsible for reviewing the notice and any applicable changes. YOUR CONTINUED USE OF THIS SERVICE FOLLOWING OUR POSTING OF ANY CHANGES WILL CONSTITUTE YOUR ACCEPTANCE OF SUCH CHANGES.

11) Prime Publishing Intellectual Property. Without our prior written consent, you may not use our intellectual property, including, without limitation, our trademarks, trade names, trade dress, or copyrighted material, in any manner.

12) Communications. Prime Publishing and its Affiliates may communicate with you in connection with the Service, electronically and in other Media, and you consent to such communications regardless of any "Customer Communication Preferences" (or similar preferences or requests) you may have indicated on the web sites of Prime Publishing or its Affiliates or by any other means.

13) Waiver. PRIME PUBLISHING AND ITS AFFILIATES WILL NOT BE LIABLE FOR ANY INDIRECT, INCIDENTAL, OR CONSEQUENTIAL DAMAGES (INCLUDING BUT NOT LIMITED TO SUCH DAMAGES ARISING FROM BREACH OF CONTRACT OR WARRANTY OR FROM NEGLIGENCE OR STRICT LIABILITY) ARISING OUT OF OR IN CONNECTION WITH THIS AGREEMENT, EVEN IF WE HAVE BEEN ADVISED OF (OR KNEW OR SHOULD KNOWN OF) THE POSSIBILITY OF SUCH DAMAGES.

14) Disclaimer. PRIME PUBLISHING PROVIDES THE SERVICE "AS IS" WITHOUT WARRANTY OF ANY KIND.

15) Miscellaneous. This Agreement will be governed by the laws of the United States of America and the state of Washington, without reference to rules governing choice of laws. Any action relating to this Agreement must be brought in the federal or state courts located in Seattle, Washington, and you irrevocably consent to the jurisdiction of such courts. You may not assign this Agreement, by operation of law or otherwise, without our prior written consent. Subject to that restriction, this Agreement will be binding on, inure to, and be enforceable against the parties and their respective successors and permitted assigns. Our failure to enforce your strict performance of any provision of this Agreement will not constitute a waiver of our right to enforce such provision or any other provision of this Agreement subsequently. The Specifications and Guidelines (including all future changes) are incorporated by reference into this Agreement. This Agreement is in addition to, and does not supersede or modify, the terms and conditions of use of the web sites of Prime Publishing and its Affiliates.

Sharing Your Own Images

You! Anyone who is a registered and logged in user.

Please share images that will help other visitors. For example:

  • Images that highlight a article's features ("Here are the controls on this music player", "See the clasp for this necklace", "Look at the box this came in")
  • Images showing someone using a product ("Here I am wearing this scarf", "Install the ink cartridge here")
  • Images related to a topic ("My dog Skipper", "A great outfit", "Our family at Yellowstone", "How to glue a chair using a cabinet clamp")
  • Images that show how a product performs ("I took this picture with this camera", "This shirt shrunk in the wash", "The saw blade after 100 cuts")
  • Images that give a sense of the size of the product ("This refrigerator is actually 6' tall", "A cellphone the size of a credit card")

Do include captions for your images. While not required, they provide context for your images. Additionally, you can use the Image Notes feature to highlight one or more interesting areas in your image. Everyone will see your notes when they roll over your image.

What shouldn't I share?

Behave as if you were a guest at a friend's dinner party: please treat the Prime Publishing community with respect. Do not share:

  • Profane, obscene, or spiteful images, or any images with nudity
  • Images to which you do not own the intellectual property rights
  • Images featuring phone numbers, mail addresses, or URLs. You can watermark an image with copyright information.
  • Images featuring availability, price, or alternative ordering/shipping information
  • Images featuring external Web sites, contests, or other solicitations
  • Any personal information about children under 13
  • Images with automobile license plates that are prominent and easily read (pictures with license plates that have been fuzzed out or that otherwise cannot be read are acceptable).

The same guidelines apply to your captions and notes.

What image formats and sizes are supported?

We support JPEG, GIF and PNG images. Files must be no more than 1MB. Both the image height and the image width must be between 60 and 3500 pixels.

Instead of uploading an image, can I just enter a link to an image?

No, all images must be uploaded to Prime Publishing. This ensures your image is always available.

How long does it take to upload an image?

The time varies depending on the speed of your Internet connection and the size of the image file. For a 400KB image, for example, you should expect 2 to 4 minutes over a 56KB modem and under 1 minute for DSL or cable modem.

Where will my image appear?

Generally your image will appear where you uploaded it: in the article image gallery.

Who owns the images I upload?

The rights owner of the image continues to own the image uploading your image to Prime Publishing does not transfer ownership.


Recipe: Hangtown Fry



Libby O’Connell is chief historian for the History Channel and author of several books. Her new book, The American Plate: A Culinary History in 100 Bites, catalogs our edible heritage bite by bite.

She recounts the origin story of the Hangtown Fry, named after Hangtown, California which is now Placerville. According to lore, when a doomed prisoner was offered a last meal he requested two of the most expensive and hard to find ingredients: oysters and eggs. It took days for the goods to arrive from San Francisco and cost his jailers a small fortune, and though the prisoner ultimately perished the dish stuck. You can still find “Hangtown Fry” on the menu at the Tadich Grill in San Francisco today.

O’Connell shares her recipe below.

Hangtown Fry

Serves 1 but can be doubled.

Tadich Grill in San Francisco serves this dish with bacon and green onions crumbled into the omelet, along with breaded, panfried oysters, which is more traditional. In my version, I warm the oysters instead of breading and frying them, which makes it a lighter dish. Even if I were a condemned desperado, I think I’d like my oysters prepared very simply—although the breading and frying does take longer!

Advice: If you have never made an omelet, I recommend going online and watching a how-to video, or asking someone to show you, because it’s not as easy as it looks. Generally speaking, a bad-looking omelet tastes fine (unless you’ve let it burn). For a two-egg omelet, you’ll need an 8- or 10- inch pan.

Ingredients

3 to 4 raw oysters, shucked and drained

Salt and freshly ground black pepper to taste

1 slice whole grain or sourdough bread for toast

1 to 2 teaspoons hot sauce

Place the bacon in an unheated, seasoned cast-iron frying pan or Teflon pan, and fry over medium- low heat until crispy. Keep an eye on the bacon so it doesn’t burn. You want the fat to be rendered and the meat browned. Remove the strips and drain on a paper towel. Pour off most of the fat, leaving just a little for flavor. Generously spray the pan with cooking spray, or add butter, to keep the surface well lubricated.

Gently put the oysters in the pan over medium-low heat. Cook about 1 minute on each side to warm them through. Do not overcook or they may get rubbery and the taste changes. They may lose a little liquid as they cook, which is fine. Remove oysters from pan and reserve.

Preheat pan to medium high. Sprinkle the thyme, salt, and pepper into the eggs. Pour egg mixture into the hot pan and distribute evenly by swirling the pan a little. Lift the cooked edges of the omelet with a spatula so that the raw egg in the center can run underneath and cook.

Place the oysters down the middle of the omelet. Loosen one side of the eggs from the pan edge with a spatula. Add butter or cooking spray to the bottom of the pan, as needed, to make this process easier. Gently fold the loosened side over the middle of the omelet. Repeat with the second side. Slide or lift the omelet off the pan and place on a warm plate.

Place the strips of bacon on the omelet, like oars on a boat, and serve. Accompany with toast and hot sauce, if you like that. I prefer Sriracha brand hot sauce.

If your omelet is a mess, the toast and bacon can make it look a lot better. The omelet makes a meal in itself, but from my point of view all this protein cries out for vegetables. Try a side salad of baby spinach, arugula, and some chopped apple, tossed with a lemony vinaigrette.

I get thick-sliced bacon from my butcher. This lets me pretend that it’s healthy because it’s hand-sliced, not prepackaged. I’m not much on shucking my own oysters, so I ask the nice guys at Jeff’s Seafood, my neighborhood fish store, to do it for me. Whether you buy your oysters at the fishmongers or at your supermarket, make sure they are fresh. For this recipe, I used our local Long Island Peconic oysters, which are small and sweet, tasting like an ocean breeze at high tide.

Hey! Did you enjoy this piece? We can’t do it without you. We are member-supported, so your donation is critical to KCRW's music programming, news reporting, and cultural coverage. Help support the DJs, journalists, and staff of the station you love.


Mango Pudding Recipe

Type: Mango Pudding Free Cooking Recipe - Dessert No other! Ingredients / Directions 4 cup(s)s sliced mangos1 1/2 cup(s)s sugar1/2 teaspoon cinnamon1/4 teaspoon allspice1 cup(s) cup(s) flour1 teaspoon baking soda2/4 cup(s) milk1/8 teaspoon salt1/2 cup(s) melted butter1 pt vanilla ice


Type: hangtown fry Free Cooking Recipe – Miscellaneous

Ingredients / Directions
5 eggs
2 tbs whipping cream
1/4 lb shucked raw oysters
drained
All-purpose flour
3 tbs cracker crumbs
3 tbs butter or margarine
Salt and ground black pepper Beat eggs with cream until blended set aside. Rinse oysters and pat dry. Coat with flour
shaking off excess. Dip in egg mixture
roll in crumbs
and place slightly apart on a rack let stand until slightly dry (about 20 minutes). In a wide frying pan
melt 2 tbs of the butter over medium-high heat. When butter is hot
add oysters and cook
turning once
until golden (about 2 minutes total). Lift out and set aside on paper towels. Melt remaining butter in pan and pour in remaining egg mixture. Cook
lifting edges with a spatula to let uncooked portion flow underneath
until eggs are set but still moist on top (about 5 minutes). Slide onto warm platter and top with oysters. Season to taste with salt and pepper.


California Hangtown Fry

A true American classic, this recipe for California Hangtown Fry is a breakfast lover's delight! With 8 strips of peppered bacon, 8 eggs, and a dozen fresh oysters, this decadent dish is king among bacon and egg recipes.

Ingredients

  • 8 thick slices of peppered bacon
  • 1 / 2 cup white cornmeal
  • salt (to taste)
  • black pepper, freshly ground (to taste)
  • 12 fresh oysters, drained
  • 8 large eggs
  • 3 tablespoons heavy cream
  • Tabasco sauce (to taste)
  • 3 tablespoons butter
  • parsley leaves, chopped (for garnish)

Instructions

  1. In a large, heavy skillet, fry the bacon slowly over moderately low heat until crisp, drain on paper towels, and crumble. Pour off all but about 1 tablespoon of fat from the skillet and set aside.
  2. In a small bowl, combine the cornmeal, salt, and pepper and mix until well blended. Dip the oysters into the cornmeal, coat lightly, and transfer to a plate. In another bowl, whisk together the eggs, cream, and Tabasco and set aside.
  3. Add the butter to the fat in the skillet and melt over moderate heat. Add the oysters and cook until they begin to curl, about 1 minute on each side. Add the egg mixture and bacon, reduce the heat to low, and cook until the edges are set, about 2 minutes. Lift the edges with a fork and tilt the pan back and forth so the uncooked egg runs underneath. Continue to cook slowly just until the eggs are set, 3 to 4 minutes. Slide the fry onto a heated platter, garnish the edges with parsley, and serve hot in individual portions.

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Thank you for signing up!
We were unable to sign you up - please try again.

Tags / Related Topics

Your Recently Viewed Recipes

Images from other cooks

Thanks for your comment. Don't forget to share!

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Wife Saver Casserolevideocam

This Wife Saver Casserole is given it's name for a few different reasons. This is a delicious, quick, and easy casserole that is&hellip See more Continue reading: "Wife Saver Casserolevideocam"

What's Hot

My Recipe Box (0) View »

Something worth saving?

Connect With Us


Our Newest Recipes & Articles

Free eCookbooks

Prime Publishing Food Group

© Copyright 2021 Prime Publishing, LLC. All rights reserved.

Sign In to Your Account

Sign In With One Of Your Social Accounts
Sign in using email and password

Register Now!

Forgot Your Password?

Images from other cooks

Share Your Images

Help others by adding images to this recipe. It's easy! Click here to start

Please sign into your account to add new images.

There are currently no images from other cooks.

Terms & Conditions

You must enter into this Agreement if you want to submit digital images or other content to Prime Publishing through Sharing Customer Images (the "Service"). As used in this Agreement, "we" or "Prime Publishing" means Prime Publishing, LLC. and "you" means the individual or entity submitting materials to Prime Publishing. Any individual or entity that wants to use the Service must accept the terms of this Agreement without change. BY CLICKING THE ACCEPT TERMS AND CONDITIONS BUTTON, YOU AGREE TO BE BOUND BY ALL TERMS OF THIS AGREEMENT AND ALL SPECIFICATIONS AND GUIDELINES INCORPORATED BY REFERENCE.

1) Eligibility. You may only submit Materials to the Service for which you hold all intellectual property rights. In other words, if you submit a digital image to us, you must own all rights to such image or you must have the authorization of the person who does own those rights. The Service is limited to parties that lawfully can enter into and form contracts under applicable law. Minors may not submit Materials to the Service. Further, you may not submit any personally identifiable information about any child under the age of 13.

2) Definitions. As used in this Agreement, (a) "Affiliates" means any entity controlled by, in control of, or under common control with Prime Publishing, (b) "Materials" means all content that you submit to Prime Publishing, including all photographs, illustrations, graphics and text, and (c) "Media" means any means of conveying information, whether now known or hereafter devised.

3) License Grant for Materials. You hereby grant to Prime Publishing and its Affiliates a worldwide, nonexclusive, royalty-free, perpetual right and license to (a) reproduce, distribute, transmit, publicly perform and publicly display the Materials, in whole or in part, in any manner and Media, (b) modify, adapt, translate and create derivative works from the Materials, in whole or in part, in any manner and Media, and (c) sublicense the foregoing rights, in whole or in part, to any third party, with or without a fee.

4) Removal of Materials. If you decide you would like to remove your Materials from the Service, you may provide written notice to Prime Publishing by either deleting the image through the Prime Publishing interface or by contacting Prime Publishing customer service, and Prime Publishing will remove such Materials from the Service within a reasonable period of time.

5) License for Name, Trademarks and Likenesses. You hereby grant to Prime Publishing, its Affiliates and sublicensees a nonexclusive, worldwide, royalty-free license to use all trademarks, trade names, and the names and likenesses of any individuals that appear in the Materials. You grant Prime Publishing, its Affiliates and sublicensees the right to use the name that you submit in connection with the Materials.

6) Specifications and Guidelines. You agree to submit Materials to us in accordance with all guidelines for use of the Service posted on the Prime Publishing web site or of which you are otherwise notified ("Guidelines"), as these Guidelines may be changed in the future.

7) Representations, Warranties and Indemnities. You represent and warrant to Prime Publishing and its Affiliates that (a) you have the right, power, and authority necessary to enter into this Agreement, to fully perform your obligations hereunder, and to grant the licenses set forth in Paragraphs 3 and 5 above, (b) you will comply fully with all terms of this Agreement, (c) the Materials submitted to Prime Publishing by you, and Prime Publishing's and its Affiliates' exercise of their rights hereunder, do not and will not violate, misappropriate or infringe any intellectual property right, including but not limited to trademark rights, copyrights, moral rights and publicity rights of any third party, (d) you possess all rights necessary for the reproduction, distribution, transmission, public performance, public display, and other exploitation of the Materials by Prime Publishing and its Affiliates as permitted hereunder, (e) the Materials are not pornographic, obscene, libelous, defamatory, tortious, or otherwise unlawful, and (f) all factual statements submitted by you are accurate and not misleading. You agree to indemnify, defend, and hold Prime Publishing and its Affiliates harmless from all claims, liabilities, damages, and expenses (including, without limitation, reasonable attorneys' fees and expenses) arising from your breach of any representation or warranty set forth in this paragraph.

8) Restrictions. You agree that you will not submit Materials that are unlawful, pornographic, libelous, defamatory, tortious, obscene, or racially, ethnically or otherwise objectionable, or that otherwise violate general Prime Publishing community standards. We expressly reserve the right to remove or not make available any Materials that we deem to be in violation of this Agreement, applicable laws or our community standards in our sole discretion. You agree that you will not upload, post, e-mail or otherwise transmit Materials to us or our Affiliates that contain software viruses or any other computer code, files, or programs designed to interrupt, destroy or limit the functionality of any computer software or hardware or telecommunications equipment.

9) No Obligation. Although we have the right to include your Materials in the Service or in any Media, we do not have the obligation to do so. We may, in our sole discretion and for any reason, refuse the Materials or remove them from our Service at any time.

10) Changes to Agreement. We reserve the right to change any of the terms of this Agreement or any Specifications or Guidelines governing the Service at any time in our sole discretion. All changes will be effective upon posting to the Service. However, for all changes to this Agreement, excluding Specifications and Guidelines, we will post a notice of change for thirty (30) days. You are responsible for reviewing the notice and any applicable changes. YOUR CONTINUED USE OF THIS SERVICE FOLLOWING OUR POSTING OF ANY CHANGES WILL CONSTITUTE YOUR ACCEPTANCE OF SUCH CHANGES.

11) Prime Publishing Intellectual Property. Without our prior written consent, you may not use our intellectual property, including, without limitation, our trademarks, trade names, trade dress, or copyrighted material, in any manner.

12) Communications. Prime Publishing and its Affiliates may communicate with you in connection with the Service, electronically and in other Media, and you consent to such communications regardless of any "Customer Communication Preferences" (or similar preferences or requests) you may have indicated on the web sites of Prime Publishing or its Affiliates or by any other means.

13) Waiver. PRIME PUBLISHING AND ITS AFFILIATES WILL NOT BE LIABLE FOR ANY INDIRECT, INCIDENTAL, OR CONSEQUENTIAL DAMAGES (INCLUDING BUT NOT LIMITED TO SUCH DAMAGES ARISING FROM BREACH OF CONTRACT OR WARRANTY OR FROM NEGLIGENCE OR STRICT LIABILITY) ARISING OUT OF OR IN CONNECTION WITH THIS AGREEMENT, EVEN IF WE HAVE BEEN ADVISED OF (OR KNEW OR SHOULD KNOWN OF) THE POSSIBILITY OF SUCH DAMAGES.

14) Disclaimer. PRIME PUBLISHING PROVIDES THE SERVICE "AS IS" WITHOUT WARRANTY OF ANY KIND.

15) Miscellaneous. This Agreement will be governed by the laws of the United States of America and the state of Washington, without reference to rules governing choice of laws. Any action relating to this Agreement must be brought in the federal or state courts located in Seattle, Washington, and you irrevocably consent to the jurisdiction of such courts. You may not assign this Agreement, by operation of law or otherwise, without our prior written consent. Subject to that restriction, this Agreement will be binding on, inure to, and be enforceable against the parties and their respective successors and permitted assigns. Our failure to enforce your strict performance of any provision of this Agreement will not constitute a waiver of our right to enforce such provision or any other provision of this Agreement subsequently. The Specifications and Guidelines (including all future changes) are incorporated by reference into this Agreement. This Agreement is in addition to, and does not supersede or modify, the terms and conditions of use of the web sites of Prime Publishing and its Affiliates.

Sharing Your Own Images

You! Anyone who is a registered and logged in user.

Please share images that will help other visitors. For example:

  • Images that highlight a article's features ("Here are the controls on this music player", "See the clasp for this necklace", "Look at the box this came in")
  • Images showing someone using a product ("Here I am wearing this scarf", "Install the ink cartridge here")
  • Images related to a topic ("My dog Skipper", "A great outfit", "Our family at Yellowstone", "How to glue a chair using a cabinet clamp")
  • Images that show how a product performs ("I took this picture with this camera", "This shirt shrunk in the wash", "The saw blade after 100 cuts")
  • Images that give a sense of the size of the product ("This refrigerator is actually 6' tall", "A cellphone the size of a credit card")

Do include captions for your images. While not required, they provide context for your images. Additionally, you can use the Image Notes feature to highlight one or more interesting areas in your image. Everyone will see your notes when they roll over your image.

What shouldn't I share?

Behave as if you were a guest at a friend's dinner party: please treat the Prime Publishing community with respect. Do not share:

  • Profane, obscene, or spiteful images, or any images with nudity
  • Images to which you do not own the intellectual property rights
  • Images featuring phone numbers, mail addresses, or URLs. You can watermark an image with copyright information.
  • Images featuring availability, price, or alternative ordering/shipping information
  • Images featuring external Web sites, contests, or other solicitations
  • Any personal information about children under 13
  • Images with automobile license plates that are prominent and easily read (pictures with license plates that have been fuzzed out or that otherwise cannot be read are acceptable).

The same guidelines apply to your captions and notes.

What image formats and sizes are supported?

We support JPEG, GIF and PNG images. Files must be no more than 1MB. Both the image height and the image width must be between 60 and 3500 pixels.

Instead of uploading an image, can I just enter a link to an image?

No, all images must be uploaded to Prime Publishing. This ensures your image is always available.

How long does it take to upload an image?

The time varies depending on the speed of your Internet connection and the size of the image file. For a 400KB image, for example, you should expect 2 to 4 minutes over a 56KB modem and under 1 minute for DSL or cable modem.

Where will my image appear?

Generally your image will appear where you uploaded it: in the article image gallery.

Who owns the images I upload?

The rights owner of the image continues to own the image uploading your image to Prime Publishing does not transfer ownership.


Watch the video: Hangtown Fry. Jazz Northwest. Washington State University Faculty Ensemble (January 2022).