📝 About This Recipe
Born in the rugged gold mining camps of the 1850s, the Hangtown Fry is one of California's most legendary culinary contributions. This luxurious scramble combines briny, succulent oysters with smoky thick-cut bacon and silky eggs, creating a breakfast-for-dinner masterpiece that defines frontier opulence. It is a harmonious marriage of land and sea, offering a rich, umami-forward experience that remains a staple of San Francisco's historic dining rooms.
🥗 Ingredients
The Oysters
- 8-10 pieces Fresh shucked oysters (small to medium-sized, drained and patted very dry)
- 1/4 cup All-purpose flour (for dredging)
- 1/4 cup Yellow cornmeal (fine ground for a delicate crunch)
- 1/2 teaspoon Old Bay seasoning
The Egg Base
- 4 Large eggs (at room temperature)
- 1 tablespoon Heavy cream (for extra richness)
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon Freshly cracked black pepper
- 1 tablespoon Unsalted butter
The Land
- 3 slices Thick-cut bacon (cut into 1-inch lardons)
- 2 stalks Green onions (thinly sliced, white and green parts separated)
For Garnish
- 1 tablespoon Fresh parsley (finely chopped)
- 1 wedge Lemon (for a bright finish)
- to taste Hot sauce (preferably a vinegar-based sauce like Tabasco)
👨🍳 Instructions
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1
Place the bacon lardons in a cold 10-inch non-stick or well-seasoned cast iron skillet. Turn the heat to medium and fry until the bacon is crispy and the fat has rendered. Use a slotted spoon to remove the bacon to a paper-towel-lined plate, leaving the fat in the pan.
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2
While the bacon cooks, prepare the oyster dredging station. In a shallow bowl, whisk together the flour, cornmeal, and Old Bay seasoning.
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3
In a separate medium bowl, gently whisk the eggs with the heavy cream, salt, and black pepper until just combined and streak-free. Avoid over-beating to prevent too much air.
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4
Ensure your oysters are very dry by patting them with paper towels. Dredge each oyster in the cornmeal mixture, pressing gently so the coating adheres, and shake off any excess.
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5
Increase the heat of the skillet with the bacon fat to medium-high. Once the fat is shimmering, carefully place the oysters in the pan. Sear for about 1-2 minutes per side until golden brown and crispy. Do not overcook; they should still be plump.
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6
Remove the fried oysters from the pan and set them aside on the plate with the bacon. Wipe out any burnt cornmeal bits from the skillet if necessary.
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7
Reduce the heat to medium-low and melt the 1 tablespoon of butter in the skillet. Add the white parts of the green onions and sauté for 30 seconds until fragrant.
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8
Pour the egg mixture into the skillet. Let the eggs sit for about 20 seconds until the edges begin to set.
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9
Using a heat-resistant spatula, gently push the cooked egg toward the center, allowing the raw egg to flow to the edges. Continue this for about 1 minute until the eggs are soft and custardy.
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10
While the eggs are still slightly wet (undercooked), evenly distribute the crispy bacon and the fried oysters across the top of the omelette.
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11
Gently fold one side of the omelette over the filling, or leave it open-faced (Frittata style) if preferred. Cover the pan with a lid for 30 seconds to allow the residual heat to finish the eggs and warm the oysters through.
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12
Slide the Hangtown Fry onto a warm plate. Garnish with the green onion tops, fresh parsley, and a squeeze of lemon juice.
💡 Chef's Tips
Always pat your oysters bone-dry before dredging; moisture is the enemy of a crispy crust. Use high-quality thick-cut bacon as the rendered fat provides the primary flavoring for the entire dish. Don't overwork the eggs; a slow, gentle scramble creates the silky texture that contrasts perfectly with the crunchy oysters. If you can't find fresh oysters, high-quality jarred 'select' oysters work well, but ensure they are thoroughly drained. To prevent the oysters from getting soggy, place them on top of the eggs at the very last moment of cooking.
🍽️ Serving Suggestions
Serve alongside a pile of crispy hash browns or home fries to soak up the egg. A side of thick-cut sourdough toast with salted butter is the traditional San Francisco accompaniment. Pair with a crisp, dry white wine like a California Sauvignon Blanc or a chilled glass of Champagne. A spicy Bloody Mary with an extra celery stalk makes for the ultimate weekend brunch pairing. Offer a bottle of vinegary hot sauce on the side to cut through the richness of the dish.