Hangtown Fry
Recipe from National Marine Fisheries Services

Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together. The dish was invented in Placerville, California, then known as Hangtown. According to most accounts, the dish was invented when a gold prospector struck it rich, headed to a local hotel, and demanded the most expensive dish that the kitchen could provide. The most expensive ingredients available were eggs, which were delicate and had to be carefully brought to the mining town; bacon, which was shipped from the East Coast, and oysters, which had to be brought on ice from San Francisco, over 100 miles away.

1 12-oz. can medium oysters, fresh or frozen
3 slices bacon, cut into 1" pieces
8 eggs
1/4 cup water
1/2 tsp. salt
Dash of pepper
1/2 cup dry bread or cracker crumbs
1/3 cup flour
1/4 cup milk
2 Tbsp. melted butter or margarine
2 tsp. minced parsley
Lemon wedges

Thaw oysters if frozen; drain. Fry bacon in 10-inch frypan until crisp. Drain on absorbent paper. Reserve bacon drippings. Combine eggs, water, salt and pepper; beat slightly, set aside.

Combine and mix crumbs and flour. Dip oysters in milk; roll in crumb mixture.

Heat butter and reserved bacon drippings in frypan. Fry oysters in hot fat over moderate heat for 2 or 3 minutes or until lightly browned.

Sprinkle crisp bacon pieces over oysters. Pour egg mixture over bacon and oysters. Cook over low heat. Gently lift edge of omelet with a spatula to allow uncooked egg to flow to bottom of the pan. Cook just until eggs are set.

Loosen omelet around edge of pan; fold and roll onto heated platter. Sprinkle with parsley before serving. Serve with lemon wedges.

Makes 6 servings