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Hangtown Fry is a type of omelet made famous during the California Gold Rush in the 1850s in Placerville, CA (aka “Hangtown). The most common version includes bacon and oysters combined with eggs, and fried together. The dish was popularized by Tadich Grill in San Francisco, where it has been on the menu for over 160 years. Pair this with California Sauvignon Blanc or California sparkling wine.

Hangtown Fry


  • 7 eggs  
  • ½ cup (50g) panko bread crumbs  
  • ¼ cup (34g) all-purpose flour  
  • 12 fresh California oysters, shucked and patted dry 
  • Kosher salt and black pepper, to taste 
  • 4 tablespoons (56g) unsalted butter 
  • 4 oz. (115g) cooked bacon, crumbled  
  • 2 scallions, sliced thin 
  • Hot sauce, for serving  


In a small bowl, beat 1 egg. Pour the bread crumbs and flour into two separate bowls, lining them up next to the egg bowl. Use a pinch of the flour to dust a small plate and set aside. 

Season the oysters with salt and pepper. Dip each oyster in flour, then egg, then bread crumbs, and place on the floured plate to rest. 

Heat the butter in a 12-inch/30-cm cast iron or nonstick skillet over medium-high heat. Once the butter is hot, add the oysters and fry, flipping once, until golden brown all over, 5 to 6 minutes). 

While the oysters are cooking, whisk the remaining eggs in a bowl and season with salt and pepper. When the oysters are finished, leave them in the pan and slowly pour in the eggs. Stir in half of the bacon and scallions and spread the oysters out evenly. Lower the heat to medium-low and cook until the eggs have just started to set, about 3 minutes. Use a spatula to smooth over the top, then cover and cook until the top is set, about 5 minutes. Serve warm with your favorite hot sauce. 

Transfer the frittata to a plate and garnish with the remaining bacon and scallions. Serve with your favorite hot sauce.

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