Hangtown Fry
It consists of fried breaded oysters, eggs, and fried bacon, cooked together like an omelet.
In the gold-mining camps of the late 1800s, Hangtown Fry was a one-skillet meal for hungry miners who struck it rich
and had plenty of gold to spend. Live oysters would be brought to the gold fields in barrels of sea water after being
gathered in and around San Francisco Bay. Such a meal cost approximately $6.00, a fortune in those days.
However it came to be, ordering a Hangtown Fry became a mark of prosperity for gold-rich miners, the status symbol
of the day. The recipe swept the entire Northwest Territory, from California to Seattle, in the mid-1800s.

1 egg, beaten with 1 tablespoon milk
Breading mixture of cracker crumbs and bread crumbs
3 oysters (or any other medium sized oysters)
2 slices bacon
2 eggs
Dip the oysters in egg-wash and then breading. Pan-fry until three-fourths cooked.
While doing this, fry the bacon in another skillet until just before it becomes crisp.
Beat the eggs lightly. Place the bacon like railroad tracks off-center in a frying pan,
pour a bit of the egg over the bacon. Place the oysters on bacon and pour the
remaining eggs over.
Cook and then fold the omelets over.
Makes 1 serving.

Back to sfheart's recommended San Francisco Cookbooks