Tuesday, January 3, 2012

The Best Hangtown Fry

The Hangtown Fry originated in the gold fields of California back in the 1850's. Legend has it that a miner struck it rich and went into a restaurant in Placerville, Ca and asked for the most expensive meal that they could make. The combination of fried oysters, eggs, bacon and cream was what they were able to come up with.

Our version isn't the original but I think you are going to like it a lot better even though you have to go through a couple of extra steps to assemble what is basically a frittata. We layer this dish in a way that doesn't allow any of the ingredients to overwhelm each other.

One pint extra small shucked oysters
1/2 lb of diced bacon
2 cups sliced mushroom
1 cup diced fried potato
1 cup diced onion
1 tbsp chopped garlic
3 cups fresh spinach
6 eggs
1/4 cup  whole cream

1/4 cup butter

Oyster Breading

Panko Bread Crumbs
Salt and Pepper to taste

Soak the oysters overnight in buttermilk.

Preheat oven broiler to high.

Fry the bacon in an ovenproof skillet over medium heat until almost crisp. Remove the bacon and fry the potatoes until crisp with the onions and set aside with  the bacon. Dredge the oysters in a mixture of flour, panko, and corn meal and deep fry for 90 seconds and set aside.

Add the potatoes, onions, spinach, mushrooms, garlic to a hot pan. Saute for a few minutes in hot butter then whisk in the eggs, cream, tabasco, and nutmeg. Fold into the pan while stirring at medium heat in the same you would make an omelet.

Broil in oven until eggs are set than take out and top with fried oysters, bacon, and Parmesan cheese. Place the frittata back under the broiler to finish cooking.

Divide into 4 portions and serve hot.

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