Best Hangtown Fry Recipes

HANGTOWN FRY

Steps:

• Combine first 5 ingredients, beat'til yolks and whites are just mixed.
• If the oysters are large, cut into bite sized pieces.
• Pat Oysters dry, dust with flour.
• Heat a nonstick frying pan over med-high heat.
• Add butter.
• Fry Oysters 30 seconds per side.
• Add Egg mixture.
• As eggs firm, carefully lift the edges to allow uncooked mixture to flow under the omelet onto the pan.
• When omelet is firm, cover with a plate, invert the omelet onto the plate.
• Garnish with Parsley and crumbled Bacon.
• This goes very well with sour dough toast.

HANGTOWN FRY

Steps:

• Preheat broiler with rack 8 inches from heat source. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Keep warm.
• Whisk together 2 eggs, 1 tablespoon cream, 1/2 teaspoon parsley, 1/4 teaspoon salt, and pepper.
• Combine flour and a pinch of salt and pepper. Dredge oysters in flour mixture, shake off excess, and transfer to a plate.
• Heat 1 tablespoon butter in an 8-inch ovenproof skillet over medium-high heat until foamy. Add half the oysters, and cook, flipping once, until golden, about 3 minutes total.
• Reduce heat to medium, and pour egg mixture over oysters in skillet. Cook until bottom is set, about 1 minute. Place skillet under broiler, and broil until top and center are just set, 30 seconds to 1 minute. Slide omelet onto a plate, and top with half the bacon. Serve immediately. Wipe out skillet, and repeat to make another omelet.

HANGTOWN FRY WITH PARMESAN AND FRESH HERBS

Steps:

• Preheat the broiler; place the rack about 5 inches from the broiling unit.
• Whisk eggs in a bowl. Add cream, hot sauce, basil, oregano, black pepper, and 1 tablespoon of the grated Parmesan cheese.
• Heat oil in a skillet over medium-high heat. Melt the butter in the skillet and swirl it around to coat the pan evenly. Place the oysters in the skillet and brown on both sides, about 1 minute on each side. Let the liquid reduce a bit, about 30 seconds longer.
• Slowly pour the egg mixture over the oysters, keeping the oysters evenly distributed in the pan. After about 30 seconds, shake the pan slightly but do not stir. After about 3 minutes when the bottom and sides of the eggs begin to set, sprinkle the remaining cheese on top and place the pan under the broiler.
• Broil until the eggs begin to puff around the edges and the top is nicely browned, 5 to 7 minutes. Remove from the oven; sprinkle with chopped parsley. Serve immediately from the skillet in wedge-shaped pieces.

HANGTOWN FRY

Steps:

• Cook bacon in 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 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 sauté, 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 spatula, fold omelet in half. Cover and cook until omelet is set (about 2 minutes). Slide off onto plate. Repeat for second omelet.

SAN FRANCISCO HANGTOWN FRY (OYSTER OMELET)

Steps:

• Sprinkle the oyster with salt and pepper. Dredge in bread crumbs. Set aside.
• In a six-inch omelet pan or cast-iron skillet, fry the bacon until lightly crisped. Drain on paper toweling.
• Pour off the fat in the pan and add butter. Fry the oysters until lightly browned. Reduce heat and add eggs.
• Let the eggs set and then lift up edges of the omelet, so that egg liquid can run underneath and cook.
• When it is totally set, lay the bacon over the top.
• Ease out onto a plate; flip back into pan bacon-side down. Finish cooking.
• Garnish with herb sprigs and serve with Tabasco.

HANGTOWN FRY

Steps:

• 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.
• 2. Heat butter in large skillet over medium-high heat.
• 3. Dip oyster in flour mixture, then egg, then roll in cracker crumbs. Repeat with all oysters. Fry in butter until browned; turn them over and fry other side until browned.
• 4. Leaving oysters in pan, pour eggs over them and cook until firm. Flip the omelet over and cook on other side until done.
• 5. Divide into 2 or 4 portions and serve.

HANGTOWN FRY

Steps:

• 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.