Hangtown Fry is a decadent and historic California dish that originated during the Gold Rush era, named after the town of Placerville (formerly Hangtown). This indulgent breakfast or brunch specialty combines the briny richness of fresh oysters with the smoky crunch of bacon and the savory depth of smoked ham. The ingredients are nestled in a light, creamy egg custard infused with parsley and Parmesan, then broiled until golden and bubbly. It offers a delightful contrast of textures: crispy bacon, tender oysters, and soft, set eggs. Perfect for a special weekend morning or a celebratory gathering, this dish feels luxurious yet approachable. Serve it warm with crusty bread to soak up the savory juices. It’s a true classic that brings a taste of history to your table with every bite.
Hangtown Fry
Description
Hangtown Fry is a decadent and historic California dish that originated during the Gold Rush era, named after the town of Placerville (formerly Hangtown). This indulgent breakfast or brunch specialty combines the briny richness of fresh oysters with the smoky crunch of bacon and the savory depth of smoked ham. The ingredients are nestled in a light, creamy egg custard infused with parsley and Parmesan, then broiled until golden and bubbly. It offers a delightful contrast of textures: crispy bacon, tender oysters, and soft, set eggs. Perfect for a special weekend morning or a celebratory gathering, this dish feels luxurious yet approachable. Serve it warm with crusty bread to soak up the savory juices. It&# 226;ÂÂs a true classic that brings a taste of history to your table with every bite.Ingredients
Directions
-
Saute the bacon in a large ovenproof skillet over medium heat until crisp.
-
Drain bacon on paper towels, crumble, and set aside.
-
Saute the ham strips in the remaining bacon drippings over medium-high heat until lightly browned.
-
Drain ham on paper towels and set aside with the bacon.
-
Beat 4 eggs in a bowl until light.
-
Beat in cream, reserved oyster water, chopped parsley, and grated Parmesan cheese.
-
Set the egg mixture aside.
-
Beat the remaining 2 eggs in a shallow bowl and spread bread crumbs on a plate.
-
Dip the shucked oysters in the beaten eggs and roll them in the bread crumbs.
-
Preheat the broiler.
-
Remove all but 2 tablespoons of drippings from the skillet.
-
Add the minced shallot to the skillet and cook over medium heat for 1 minute.
-
Add the breaded oysters and cook for 1 minute on each side, then set oysters aside.
-
Stir the bacon and ham back into the skillet.
-
Pour the egg mixture over the bacon and ham, then nestle the oysters into the mixture.
-
Cook without stirring until the eggs begin to set, about 4 to 5 minutes.
-
Place the skillet under the broiler until the top is lightly browned.
-
Sprinkle with fresh parsley and season with salt and pepper to taste before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 649.8kcal
- % Daily Value *
- Total Fat 44.7g69%
- Saturated Fat 14.9g75%
- Cholesterol 82.0mg28%
- Sodium 2696.5mg113%
- Total Carbohydrate 2.2g1%
- Dietary Fiber 0.0g0%
- Sugars 1.3g
- Protein 55.8g112%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the skillet used is oven-safe and compatible with both stovetop cooking and broiling.
Fresh oysters are essential for this dish; do not substitute with canned or frozen oysters as the texture will be significantly different.
If using smoked ham, you may need to reduce the amount of salt added at the end, as both bacon and ham contribute significant sodium.
For a richer custard, some variations add a splash of sherry or white wine to the egg mixture.
Serve immediately while the eggs are still slightly creamy in the center for the best texture.
