Best 8 Hangtown Fry With Parmesan And Fresh Herbs Recipes

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Hangtown fry with Parmesan and fresh herbs is an iconic dish that captures the essence of California cuisine. This dish combines tender oysters, crispy bacon, and perfectly cooked eggs, all coated in a savory sauce and topped with grated Parmesan and a generous sprinkling of fresh herbs. The result is a symphony of flavors and textures that will delight your taste buds and leave you craving more. Whether you're a seasoned chef or a novice in the kitchen, this detailed guide will take you through the steps of making this delectable dish at home, ensuring a successful culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

HANGTOWN FRY WITH PARMESAN AND FRESH HERBS



Hangtown Fry with Parmesan and Fresh Herbs image

My variation on the traditional Hangtown Fry contains cheese and fresh herbs and is finished under the broiler where the egg/oyster mixture puffs up like a cross between a frittata and a souffle. I get the best results using a cast iron skillet. It's important that the oven be hot before you place the skillet under the broiler.

Provided by Cazuela

Categories     Frittata

Time 25m

Yield 3

Number Of Ingredients 11

6 eggs
¼ cup heavy cream
2 dashes hot pepper sauce
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
¼ teaspoon freshly ground black pepper
⅓ cup freshly grated Parmesan cheese, divided
1 teaspoon olive oil
1 tablespoon butter
12 shucked small oysters, drained
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the broiler; place the rack about 5 inches from the broiling unit.
  • Whisk eggs in a bowl. Add cream, hot sauce, basil, oregano, black pepper, and 1 tablespoon of the grated Parmesan cheese.
  • Heat oil in a skillet over medium-high heat. Melt the butter in the skillet and swirl it around to coat the pan evenly. Place the oysters in the skillet and brown on both sides, about 1 minute on each side. Let the liquid reduce a bit, about 30 seconds longer.
  • Slowly pour the egg mixture over the oysters, keeping the oysters evenly distributed in the pan. After about 30 seconds, shake the pan slightly but do not stir. After about 3 minutes when the bottom and sides of the eggs begin to set, sprinkle the remaining cheese on top and place the pan under the broiler.
  • Broil until the eggs begin to puff around the edges and the top is nicely browned, 5 to 7 minutes. Remove from the oven; sprinkle with chopped parsley. Serve immediately from the skillet in wedge-shaped pieces.

Nutrition Facts : Calories 558.7 calories, Carbohydrate 17.4 g, Cholesterol 513.8 mg, Fat 33.5 g, Fiber 0.1 g, Protein 44.1 g, SaturatedFat 13.4 g, Sodium 675.1 mg, Sugar 0.8 g

HANG TOWN FRY



Hang Town Fry image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 17

2 tablespoons red wine vinegar
1 tablespoon fresh flat-leaf parsley
1 teaspoon Dijon mustard
1 clove garlic
1 large plum tomato, chopped
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
Arugula
Canola oil
2 ounces thick-cut slab bacon, cut into lardons
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
8 West Coast oysters, shucked
2 tablespoons creme fraiche
4 large eggs
1 tablespoon unsalted butter
Fresh parsley leaves, for garnish

Steps:

  • For the vinaigrette: Combine the vinegar, parsley, mustard, garlic, tomatoes and some salt and pepper in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Put some arugula in a bowl and lightly dress with some of the dressing.
  • For the fry: Heat 2 teaspoons canola oil in an 8-inch nonstick saute pan over medium heat. Add the bacon and slowly cook until the fat has rendered and the bacon is crisp. Transfer to a paper-towel-lined plate using a slotted spoon.
  • Add 1/4 cup canola oil to the pan that you cooked the bacon in and heat until the oil begins to shimmer. Put the flour on a plate and sprinkle with salt and pepper. Sprinkle the oysters with salt and pepper and dredge in the flour, then tap off the excess. Fry the oysters until golden brown on both sides and just cooked through. Transfer to a plate lined with paper towels. Discard the oil in the pan and wipe with a paper towel.
  • Return the pan over medium heat. Whisk together the creme fraiche and eggs and sprinkle with salt and pepper. Add the butter to the pan and cook until it begins to sizzle. Add the oysters and eggs and cook, stirring constantly, until soft curds form.
  • Divide between 2 plates and top with the dressed arugula. Drizzle with more of the vinaigrette and garnish with crisp bacon.

HANGTOWN FRY WITH PARMESAN AND FRESH HERBS



Hangtown Fry with Parmesan and Fresh Herbs image

My variation on the traditional Hangtown Fry contains cheese and fresh herbs and is finished under the broiler where the egg/oyster mixture puffs up like a cross between a frittata and a souffle. I get the best results using a cast iron skillet. It's important that the oven be hot before you place the skillet under the broiler.

Provided by Cazuela

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 25m

Yield 3

Number Of Ingredients 11

6 eggs
¼ cup heavy cream
2 dashes hot pepper sauce
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
¼ teaspoon freshly ground black pepper
⅓ cup freshly grated Parmesan cheese, divided
1 teaspoon olive oil
1 tablespoon butter
12 shucked small oysters, drained
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the broiler; place the rack about 5 inches from the broiling unit.
  • Whisk eggs in a bowl. Add cream, hot sauce, basil, oregano, black pepper, and 1 tablespoon of the grated Parmesan cheese.
  • Heat oil in a skillet over medium-high heat. Melt the butter in the skillet and swirl it around to coat the pan evenly. Place the oysters in the skillet and brown on both sides, about 1 minute on each side. Let the liquid reduce a bit, about 30 seconds longer.
  • Slowly pour the egg mixture over the oysters, keeping the oysters evenly distributed in the pan. After about 30 seconds, shake the pan slightly but do not stir. After about 3 minutes when the bottom and sides of the eggs begin to set, sprinkle the remaining cheese on top and place the pan under the broiler.
  • Broil until the eggs begin to puff around the edges and the top is nicely browned, 5 to 7 minutes. Remove from the oven; sprinkle with chopped parsley. Serve immediately from the skillet in wedge-shaped pieces.

Nutrition Facts : Calories 558.7 calories, Carbohydrate 17.4 g, Cholesterol 513.8 mg, Fat 33.5 g, Fiber 0.1 g, Protein 44.1 g, SaturatedFat 13.4 g, Sodium 675.1 mg, Sugar 0.8 g

HANGTOWN FRY



Hangtown Fry image

Created by a California miner who struck gold in the 1800s (or so the story goes), this extravagant omelet melds the opulence of oysters with the familiar richness of bacon.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 9

6 slices thick-cut bacon
4 large eggs
2 tablespoons heavy cream
1 teaspoon coarsely chopped fresh flat-leaf parsley
Coarse salt
Freshly ground pepper, to taste
1/4 cup all-purpose flour
12 shucked fresh oysters
2 tablespoons unsalted butter

Steps:

  • Preheat broiler with rack 8 inches from heat source. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Keep warm.
  • Whisk together 2 eggs, 1 tablespoon cream, 1/2 teaspoon parsley, 1/4 teaspoon salt, and pepper.
  • Combine flour and a pinch of salt and pepper. Dredge oysters in flour mixture, shake off excess, and transfer to a plate.
  • Heat 1 tablespoon butter in an 8-inch ovenproof skillet over medium-high heat until foamy. Add half the oysters, and cook, flipping once, until golden, about 3 minutes total.
  • Reduce heat to medium, and pour egg mixture over oysters in skillet. Cook until bottom is set, about 1 minute. Place skillet under broiler, and broil until top and center are just set, 30 seconds to 1 minute. Slide omelet onto a plate, and top with half the bacon. Serve immediately. Wipe out skillet, and repeat to make another omelet.

HANGTOWN FRY WITH PARMESAN AND FRESH HERBS



Hangtown Fry with Parmesan and Fresh Herbs image

My variation on the traditional Hangtown Fry contains cheese and fresh herbs and is finished under the broiler where the egg/oyster mixture puffs up like a cross between a frittata and a souffle. I get the best results using a cast iron skillet. It's important that the oven be hot before you place the skillet under the broiler.

Provided by Cazuela

Categories     Frittata

Time 25m

Yield 3

Number Of Ingredients 11

6 eggs
¼ cup heavy cream
2 dashes hot pepper sauce
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
¼ teaspoon freshly ground black pepper
⅓ cup freshly grated Parmesan cheese, divided
1 teaspoon olive oil
1 tablespoon butter
12 shucked small oysters, drained
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the broiler; place the rack about 5 inches from the broiling unit.
  • Whisk eggs in a bowl. Add cream, hot sauce, basil, oregano, black pepper, and 1 tablespoon of the grated Parmesan cheese.
  • Heat oil in a skillet over medium-high heat. Melt the butter in the skillet and swirl it around to coat the pan evenly. Place the oysters in the skillet and brown on both sides, about 1 minute on each side. Let the liquid reduce a bit, about 30 seconds longer.
  • Slowly pour the egg mixture over the oysters, keeping the oysters evenly distributed in the pan. After about 30 seconds, shake the pan slightly but do not stir. After about 3 minutes when the bottom and sides of the eggs begin to set, sprinkle the remaining cheese on top and place the pan under the broiler.
  • Broil until the eggs begin to puff around the edges and the top is nicely browned, 5 to 7 minutes. Remove from the oven; sprinkle with chopped parsley. Serve immediately from the skillet in wedge-shaped pieces.

Nutrition Facts : Calories 558.7 calories, Carbohydrate 17.4 g, Cholesterol 513.8 mg, Fat 33.5 g, Fiber 0.1 g, Protein 44.1 g, SaturatedFat 13.4 g, Sodium 675.1 mg, Sugar 0.8 g

HANGTOWN FRY



Hangtown Fry image

Legend has it that a 49'er hit a glory hole, an incredibly rich pocket of gold nuggets. He walked into the El Dorado Hotel restaurant in Hangtown, now Placerville California, and asked the waiter what was the most expensive item on the menu. The waiter answered that would be one of three things, oysters, which were tinned and shipped all the way from Boston, Bacon, which was scarce, and Eggs, which were also scarce. The prospector answered, fix them all on one plate and bring it to him. So was born the 'Hangtown Fry'. If you've never tried this delight, please do so. Elegance can be complicated but it can also be simple. In this case it's simple.

Provided by Pierre Dance

Categories     Breakfast

Time 25m

Yield 1 serving(s)

Number Of Ingredients 10

2 eggs
1 tablespoon milk
1/4 teaspoon salt
1 dash fresh ground black pepper
1/8 teaspoon freshly ground nutmeg
1/3 cup oyster
1/4 cup flour
1 tablespoon butter, i use ghee
1 tablespoon parsley, finely chopped
3 slices thick deli bacon, fried crisp and crumbled

Steps:

  • Combine first 5 ingredients, beat'til yolks and whites are just mixed.
  • If the oysters are large, cut into bite sized pieces.
  • Pat Oysters dry, dust with flour.
  • Heat a nonstick frying pan over med-high heat.
  • Add butter.
  • Fry Oysters 30 seconds per side.
  • Add Egg mixture.
  • As eggs firm, carefully lift the edges to allow uncooked mixture to flow under the omelet onto the pan.
  • When omelet is firm, cover with a plate, invert the omelet onto the plate.
  • Garnish with Parsley and crumbled Bacon.
  • This goes very well with sour dough toast.

HANGTOWN FRY WITH PARMESAN AND FRESH HERBS



Hangtown Fry with Parmesan and Fresh Herbs image

My variation on the traditional Hangtown Fry contains cheese and fresh herbs and is finished under the broiler where the egg/oyster mixture puffs up like a cross between a frittata and a souffle. I get the best results using a cast iron skillet. It's important that the oven be hot before you place the skillet under the broiler.

Provided by Cazuela

Categories     Frittata

Time 25m

Yield 3

Number Of Ingredients 11

6 eggs
¼ cup heavy cream
2 dashes hot pepper sauce
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
¼ teaspoon freshly ground black pepper
⅓ cup freshly grated Parmesan cheese, divided
1 teaspoon olive oil
1 tablespoon butter
12 shucked small oysters, drained
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the broiler; place the rack about 5 inches from the broiling unit.
  • Whisk eggs in a bowl. Add cream, hot sauce, basil, oregano, black pepper, and 1 tablespoon of the grated Parmesan cheese.
  • Heat oil in a skillet over medium-high heat. Melt the butter in the skillet and swirl it around to coat the pan evenly. Place the oysters in the skillet and brown on both sides, about 1 minute on each side. Let the liquid reduce a bit, about 30 seconds longer.
  • Slowly pour the egg mixture over the oysters, keeping the oysters evenly distributed in the pan. After about 30 seconds, shake the pan slightly but do not stir. After about 3 minutes when the bottom and sides of the eggs begin to set, sprinkle the remaining cheese on top and place the pan under the broiler.
  • Broil until the eggs begin to puff around the edges and the top is nicely browned, 5 to 7 minutes. Remove from the oven; sprinkle with chopped parsley. Serve immediately from the skillet in wedge-shaped pieces.

Nutrition Facts : Calories 558.7 calories, Carbohydrate 17.4 g, Cholesterol 513.8 mg, Fat 33.5 g, Fiber 0.1 g, Protein 44.1 g, SaturatedFat 13.4 g, Sodium 675.1 mg, Sugar 0.8 g

HANGTOWN FRY WITH PARMESAN AND FRESH HERBS



Hangtown Fry with Parmesan and Fresh Herbs image

My variation on the traditional Hangtown Fry contains cheese and fresh herbs and is finished under the broiler where the egg/oyster mixture puffs up like a cross between a frittata and a souffle. I get the best results using a cast iron skillet. It's important that the oven be hot before you place the skillet under the broiler.

Provided by Cazuela

Categories     Frittata

Time 25m

Yield 3

Number Of Ingredients 11

6 eggs
¼ cup heavy cream
2 dashes hot pepper sauce
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
¼ teaspoon freshly ground black pepper
⅓ cup freshly grated Parmesan cheese, divided
1 teaspoon olive oil
1 tablespoon butter
12 shucked small oysters, drained
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the broiler; place the rack about 5 inches from the broiling unit.
  • Whisk eggs in a bowl. Add cream, hot sauce, basil, oregano, black pepper, and 1 tablespoon of the grated Parmesan cheese.
  • Heat oil in a skillet over medium-high heat. Melt the butter in the skillet and swirl it around to coat the pan evenly. Place the oysters in the skillet and brown on both sides, about 1 minute on each side. Let the liquid reduce a bit, about 30 seconds longer.
  • Slowly pour the egg mixture over the oysters, keeping the oysters evenly distributed in the pan. After about 30 seconds, shake the pan slightly but do not stir. After about 3 minutes when the bottom and sides of the eggs begin to set, sprinkle the remaining cheese on top and place the pan under the broiler.
  • Broil until the eggs begin to puff around the edges and the top is nicely browned, 5 to 7 minutes. Remove from the oven; sprinkle with chopped parsley. Serve immediately from the skillet in wedge-shaped pieces.

Nutrition Facts : Calories 558.7 calories, Carbohydrate 17.4 g, Cholesterol 513.8 mg, Fat 33.5 g, Fiber 0.1 g, Protein 44.1 g, SaturatedFat 13.4 g, Sodium 675.1 mg, Sugar 0.8 g

Tips:

  • When selecting oysters, choose plump and firm ones with tightly closed shells. Avoid any with cracked or damaged shells.
  • To ensure the oysters are properly cleaned, scrub them thoroughly under cold running water. Use a stiff brush to remove any dirt or debris.
  • For a crispy coating, double-coat the oysters in the flour mixture before frying. This will help create a golden brown crust.
  • Fry the oysters in batches to prevent overcrowding the pan. This will ensure they cook evenly and don't steam.
  • Cook the oysters until they are golden brown and crispy on the outside and tender and juicy on the inside. Avoid overcooking, as this will make them tough.
  • Serve the Hangtown Fry immediately with your desired accompaniments. Some popular options include lemon wedges, tartar sauce, and coleslaw.
  • For an extra boost of flavor, try adding a pinch of cayenne pepper or paprika to the flour mixture before coating the oysters.

Conclusion:

Hangtown Fry is a classic American dish that is sure to impress your family and friends. With its combination of crispy oysters, savory bacon, and tangy tomato sauce, it's a meal that is both delicious and satisfying. Whether you're serving it as an appetizer or a main course, this dish is sure to be a hit. So next time you're looking for a unique and flavorful dish to try, give Hangtown Fry a try. You won't be disappointed!

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