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Hangtown Fry

Tailor this blue plate special to your taste—you could add spice to the potatoes, sub sausages for bacon, scramble the eggs, omit the onions, or add fresh herbs. While it’s great for brunch (chase it with a nap), we’d also love to eat this for breakfast or dinner. From: bonappetit.com SERVES 4

1 1/2 pounds fingerling potatoes, scrubbed, halved if large
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 teaspoon cayenne pepper
2 dozen oysters, freshly shucked
Vegetable oil (for frying; about 5 cups)
12 slices thick-cut bacon
1/2 sweet onion (such as Maui or Walla Walla), thinly sliced
4 garlic cloves, finely chopped
4 large eggs, poached or fried
4 scallions, sliced
Hot sauce (for serving)

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.