Hangtown Fry
Discover the rustic charm of Hangtown Fry, a classic Gold Rush-era dish brimming with indulgent flavors and rich history. This hearty recipe combines golden, pan-fried oysters, crispy bacon, and creamy scrambled eggs for a luxurious morning meal or a decadent brunch. Coated in seasoned flour, the oysters deliver a crispy bite that contrasts beautifully with the smoky bacon and velvety eggs, while a garnish of fresh parsley adds a vibrant touch. With only 15 minutes of prep and 15 minutes of cook time, this two-serving dish is a quick yet satisfying way to elevate your breakfast repertoire. Perfect for seafood lovers, Hangtown Fry is a timeless recipe that brings together bold textures and flavors for an unforgettable dining experience.
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Recipe Information
Ingredients
- 6 pieces (shucked) oysters
- 4 slices bacon
- 4 large eggs
- 2 tablespoons whole milk
- 1 tablespoon unsalted butter
- 0.25 cup all-purpose flour
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon (chopped, for garnish) fresh parsley
Instructions
Cook the bacon slices in a large skillet over medium heat until crispy, about 5-7 minutes. Transfer the crispy bacon to a plate lined with paper towels and set aside. Leave about 1 tablespoon of bacon grease in the skillet and discard the rest.
In a shallow bowl, mix the flour, salt, and black pepper. Dredge the shucked oysters in this mixture until evenly coated.
Heat the skillet with the reserved bacon grease over medium-high heat. Add the oysters and cook for 2-3 minutes on each side until golden brown. Remove the cooked oysters from the skillet and set aside.
In a medium bowl, whisk the eggs and milk together until well combined. Add a pinch of salt and pepper if desired.
In the same skillet, reduce the heat to medium and melt the unsalted butter. Pour the egg mixture into the skillet and let it sit for about 30 seconds to start setting.
Place the bacon slices and cooked oysters over the eggs. Gently fold the eggs to form a loose scramble, being careful not to break up the oysters or bacon too much.
Cook for another 2-3 minutes, stirring gently, until the eggs are just set but still creamy.
Transfer the Hangtown Fry to plates, garnish with chopped parsley, and serve immediately.
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 1683 mg | 73% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 4.2 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 345 mg | 27% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1024 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
