📝 About This Recipe
Born in the rugged Sierra Nevada foothills during the California Gold Rush, the Hangtown Fry is a decadent marriage of land and sea. This legendary scramble combines briny, breaded Pacific oysters with smoky bacon and rich eggs, creating a dish that was once the ultimate symbol of a miner's wealth. It is a savory, textural masterpiece that remains a quintessential icon of San Francisco and West Coast culinary history.
🥗 Ingredients
The Oysters
- 8-10 pieces Small Shucked Oysters (fresh, patted dry)
- 1/4 cup All-purpose Flour (seasoned with a pinch of salt)
- 1/2 cup Yellow Cornmeal (fine ground)
- 1 Egg (beaten for the breading station)
The Base and Eggs
- 4 slices Thick-cut Bacon (high-quality smoked bacon)
- 5 Large Eggs (at room temperature)
- 2 tablespoons Heavy Cream (for extra richness)
- 1 tablespoon Unsalted Butter
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish
- 1 tablespoon Fresh Chives (finely minced)
- 1 dash Hot Sauce (optional, for serving)
- 2 pieces Lemon Wedge (to cut through the richness)
👨🍳 Instructions
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1
Place the bacon slices in a cold 10-inch non-stick or well-seasoned cast iron skillet. Turn heat to medium and cook until the bacon is crisp and the fat has rendered. Remove bacon to a paper towel-lined plate, leaving the fat in the pan.
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2
While the bacon is cooking, set up your breading station: one small bowl with flour, one with the single beaten egg, and one with the cornmeal.
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3
Pat the oysters very dry with paper towels. Dredge each oyster first in the flour, then the egg, and finally the cornmeal, pressing gently so the coating adheres.
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4
In the same skillet with the hot bacon fat (add a teaspoon of butter if needed), pan-fry the breaded oysters over medium-high heat for about 2 minutes per side until golden brown and crispy. Remove and set aside.
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5
Wipe the skillet clean of any burnt cornmeal bits. In a medium bowl, whisk the 5 eggs with the heavy cream, salt, and pepper until just combined and no streaks of white remain.
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6
Melt the tablespoon of butter in the skillet over medium-low heat. Once the butter foams, pour in the egg mixture.
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7
Let the eggs sit for 30 seconds to set the bottom, then use a spatula to gently push the cooked edges toward the center, creating large, soft curds.
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8
When the eggs are about 70% cooked (still slightly wet), crumble the cooked bacon and fold it into the eggs.
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9
Carefully nestle the fried oysters into the top of the egg mixture. Do not fully submerge them; you want the crispy crust to remain exposed.
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10
Cover the pan with a lid for 30-60 seconds to allow the steam to finish cooking the top of the eggs while keeping the oysters warm.
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11
Slide the entire 'omelet-style' scramble onto a warm plate. It should be slightly runny in the center for the most authentic experience.
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12
Garnish generously with minced chives and serve immediately with lemon wedges on the side.
💡 Chef's Tips
Use small 'extra-small' or 'small' Pacific oysters; larger ones can be too watery and overwhelm the eggs. Ensure the oysters are patted completely dry before breading to prevent the coating from sliding off. Do not overcook the eggs; the residual heat of the pan will continue to cook them even after you turn off the flame. If you prefer a more cohesive dish, you can chop the fried oysters before folding them in, but whole oysters offer a better presentation. For a truly authentic touch, use sourdough bread crumbs instead of cornmeal for the breading.
🍽️ Serving Suggestions
Serve with a thick slice of toasted San Francisco sourdough bread slathered in salted butter. A crisp, cold glass of California Chardonnay or a dry Sparkling Wine pairs beautifully with the briny oysters. A side of crispy hash browns or home fries helps soak up the delicious egg and oyster juices. Provide a bottle of vinegary hot sauce (like Crystal or Tabasco) to balance the richness of the bacon and cream.