Hang Town Fry Food

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HANGTOWN FRY



Hangtown Fry image

Legend has it that a 49'er hit a glory hole, an incredibly rich pocket of gold nuggets. He walked into the El Dorado Hotel restaurant in Hangtown, now Placerville California, and asked the waiter what was the most expensive item on the menu. The waiter answered that would be one of three things, oysters, which were tinned and shipped all the way from Boston, Bacon, which was scarce, and Eggs, which were also scarce. The prospector answered, fix them all on one plate and bring it to him. So was born the 'Hangtown Fry'. If you've never tried this delight, please do so. Elegance can be complicated but it can also be simple. In this case it's simple.

Provided by Pierre Dance

Categories     Breakfast

Time 25m

Yield 1 serving(s)

Number Of Ingredients 10

2 eggs
1 tablespoon milk
1/4 teaspoon salt
1 dash fresh ground black pepper
1/8 teaspoon freshly ground nutmeg
1/3 cup oyster
1/4 cup flour
1 tablespoon butter, i use ghee
1 tablespoon parsley, finely chopped
3 slices thick deli bacon, fried crisp and crumbled

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



Hangtown Fry image

Created by a California miner who struck gold in the 1800s (or so the story goes), this extravagant omelet melds the opulence of oysters with the familiar richness of bacon.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 9

6 slices thick-cut bacon
4 large eggs
2 tablespoons heavy cream
1 teaspoon coarsely chopped fresh flat-leaf parsley
Coarse salt
Freshly ground pepper, to taste
1/4 cup all-purpose flour
12 shucked fresh oysters
2 tablespoons unsalted butter

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



Hangtown Fry image

Oysters, eggs and crackers for breakfast. A bit different than the other one posted. Note feel free to add your favorite seasonings. Off the old site.

Provided by drhousespcatcher

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

4 slices bacon
5 large eggs
1 teaspoon milk
1/2 cup fresh white breadcrumbs
1/2 cup saltine crackers (ground)
6 medium oysters (shucked)

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.

HANG TOWN FRY



Hang Town Fry image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 17

2 tablespoons red wine vinegar
1 tablespoon fresh flat-leaf parsley
1 teaspoon Dijon mustard
1 clove garlic
1 large plum tomato, chopped
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
Arugula
Canola oil
2 ounces thick-cut slab bacon, cut into lardons
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
8 West Coast oysters, shucked
2 tablespoons creme fraiche
4 large eggs
1 tablespoon unsalted butter
Fresh parsley leaves, for garnish

Steps:

  • For the vinaigrette: Combine the vinegar, parsley, mustard, garlic, tomatoes and some salt and pepper in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Put some arugula in a bowl and lightly dress with some of the dressing.
  • For the fry: Heat 2 teaspoons canola oil in an 8-inch nonstick saute pan over medium heat. Add the bacon and slowly cook until the fat has rendered and the bacon is crisp. Transfer to a paper-towel-lined plate using a slotted spoon.
  • Add 1/4 cup canola oil to the pan that you cooked the bacon in and heat until the oil begins to shimmer. Put the flour on a plate and sprinkle with salt and pepper. Sprinkle the oysters with salt and pepper and dredge in the flour, then tap off the excess. Fry the oysters until golden brown on both sides and just cooked through. Transfer to a plate lined with paper towels. Discard the oil in the pan and wipe with a paper towel.
  • Return the pan over medium heat. Whisk together the creme fraiche and eggs and sprinkle with salt and pepper. Add the butter to the pan and cook until it begins to sizzle. Add the oysters and eggs and cook, stirring constantly, until soft curds form.
  • Divide between 2 plates and top with the dressed arugula. Drizzle with more of the vinaigrette and garnish with crisp bacon.

HANGTOWN FRY WITH PARMESAN AND FRESH HERBS



Hangtown Fry with Parmesan and Fresh Herbs image

My variation on the traditional Hangtown Fry contains cheese and fresh herbs and is finished under the broiler where the egg/oyster mixture puffs up like a cross between a frittata and a souffle. I get the best results using a cast iron skillet. It's important that the oven be hot before you place the skillet under the broiler.

Provided by Cazuela

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 25m

Yield 3

Number Of Ingredients 11

6 eggs
¼ cup heavy cream
2 dashes hot pepper sauce
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
¼ teaspoon freshly ground black pepper
⅓ cup freshly grated Parmesan cheese, divided
1 teaspoon olive oil
1 tablespoon butter
12 shucked small oysters, drained
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 558.7 calories, Carbohydrate 17.4 g, Cholesterol 513.8 mg, Fat 33.5 g, Fiber 0.1 g, Protein 44.1 g, SaturatedFat 13.4 g, Sodium 675.1 mg, Sugar 0.8 g

HANGTOWN FRY



Hangtown Fry image

An oyster omelet. Legend says a miner walked into the Cary Hotel in Hangtown during the California Gold Rush and demanded the most expensive dish. Eggs were over a dollar a piece and oyster were even more expensive, so this is what the chef came up with. Use jarred small Pacific oysters, drained and patted dry.

Provided by Mikekey *

Categories     Eggs

Time 25m

Number Of Ingredients 7

12 small raw oysters, patted dry (jarred oysters)
salt and pepper, to taste
1 c all purpose flour
1 large egg, beaten
cracker crumbs, as needed
3 Tbsp unsalted butter
8 large eggs, beaten

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.

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