A Gold Rush omelette of eggs, bacon and oysters fried together, made famous in the 1850s and named for Placerville, which was then known as Hangtown.

Hangtown fry is an omelette made famous during the California Gold Rush in the 1850s; the most common version fries bacon and oysters together with eggs. It was invented in Placerville, then known as Hangtown. By most accounts a prospector who had struck it rich walked into the Cary House Hotel and asked for the most expensive dish the kitchen could make: eggs, which had to be carried carefully to the mining town, bacon shipped from the East Coast, and oysters brought on ice from San Francisco. Tadich Grill in San Francisco later popularized the dish.

Where to eat Hangtown Fry in Sacramento

The editor picks for Hangtown Fry in Sacramento are still in research. Meanwhile, see the Sacramento signature-dishes index or the Sacramento food guide.

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Make it at home

Serves 220 minEasy

Ingredients

  • 6 small Pacific oysters, shucked, drained
  • 60g plain flour
  • 60g panko or fine cracker crumbs
  • 1 large egg, beaten (for breading)
  • 4 strips thick-cut bacon
  • 6 large eggs
  • 30ml whole milk
  • Sea salt and black pepper
  • Knob of butter for the pan
  • Chopped chives to finish
  • Lemon wedges to serve

Method

  1. Pat the oysters dry. Set up a 3-bowl breading station: flour, beaten egg, panko. Dredge each oyster in flour, then egg, then panko. Hold on a tray.
  2. Cook bacon in a heavy skillet over medium until crisp, about 6 minutes. Drain on paper towels and keep the rendered fat in the pan.
  3. Heat the bacon fat to medium-high. Fry the breaded oysters 60 seconds per side until golden. Drain on the same towel.
  4. Whisk the 6 eggs with the milk, salt and pepper. Lower the heat to medium-low, add the knob of butter, and add the eggs. Stir gently for 2 minutes until just set.
  5. Crumble the bacon and tuck it into the eggs. Lay the fried oysters on top. Sprinkle chives.
  6. Serve from the pan with lemon wedges and toast on the side.

Editor tip. Use the smallest Pacific oysters you can find. The egg cook must stay loose: take the pan off the heat 30 seconds before the eggs look done.

Common allergens: Egg, Shellfish.