HANGTOWN FRY

Steps:

• Heat oven to 450°. Toss potatoes and 4 Tbsp. olive oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 25–30 minutes; set aside. Whisk flour, cornmeal, garlic powder, onion powder, and cayenne in a medium bowl; season with salt and pepper. Working in batches, toss oysters in flour mixture; transfer to a plate. Working in batches, cook bacon in a large skillet, preferably cast iron, over medium heat until crisp, 10–12 minutes per batch; drain on paper towels. Pour oil into skillet with bacon fat to a depth of 1" and heat over medium-high heat until oil bubbles immediately when a pinch of cornmeal mixture is added. Working in batches, fry oysters, turning occasionally, until golden brown and crisp, about 4 minutes. Drain on paper towels; season with salt and pepper. Heat remaining 2 Tbsp. oil in another large skillet and cook onion and garlic, stirring occasionally, until softened, about 5 minutes. Add reserved potatoes and toss until heated through. Serve potato mixture with bacon, fried oysters, eggs, and scallions; season with salt and pepper. Serve with hot sauce alongside. Do Ahead: Potatoes can be roasted 4 hours ahead. Let cool and cover. Store at room temperature.