Hangtown Fry Recipe
Crispy cornmeal crusted oysters, braised pork belly and sweet potato hash, poached egg, old bay hollandaise
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Sweet Potato Hash
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced sweet potatoes and season with salt and pepper. Cook until tender and slightly crispy, about 10-12 minutes. Set aside.
- 2
Cook the Pork Belly
In the same skillet, add the diced pork belly and cook until browned and crispy, about 8-10 minutes. Drain excess fat and combine with the sweet potato hash.
- 3
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for 3-4 minutes for a runny yolk. Remove with a slotted spoon and set aside.
- 5
Make Old Bay Hollandaise
In a heatproof bowl, whisk together egg yolks, lemon juice, and Old Bay seasoning. Place over a pot of simmering water (double boiler method), whisking continuously until thickened. Gradually add melted butter, whisking until smooth. Season with salt and pepper to taste.
- 6
Assemble the Dish
On a plate, layer the sweet potato and pork belly hash, top with crispy oysters, and place a poached egg on top. Drizzle with Old Bay hollandaise and serve immediately.
