Hangtown Fry is a classic breakfast dish that originated in the Gold Rush town of Placerville, California, also known as “Hangtown” due to the numerous hangings that took place during that time. Legend has it that a miner struck gold and, wanting to celebrate, went to a local restaurant and requested the most expensive dish on the menu. The chef made a dish with the only ingredients he had on hand: eggs, bacon, and oysters. And so, the Hangtown Fry was born.
Preparation time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes
– 4 slices of bacon
– 6 shucked oysters
– 3 eggs
– 1/4 cup milk
– Salt and pepper
– 2 tablespoons butter
– Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Leave the bacon grease in the skillet.
– Add the shucked oysters to the skillet and cook for 1-2 minutes on each side, until they are lightly browned and crispy. Remove the oysters from the skillet and place them on a paper towel-lined plate to drain.
– In a medium bowl, beat the eggs with the milk, salt, and pepper.
– Melt the butter in the skillet over medium heat. Once the butter has melted, add the beaten egg mixture and cook, stirring occasionally, until the eggs are scrambled and cooked through.
– Crumble the bacon and add it to the scrambled eggs along with the cooked oysters. Mix everything together.
– Divide the Hangtown Fry between two plates and serve immediately.
Hangtown Fry is a unique and delicious breakfast dish that is still popular in California today. Its origins may be rooted in the Gold Rush era, but its flavors and textures are timeless. Give it a try and see why it’s been a favorite for over a century.