Fried Oyster Scramble with Potato


  • 8 ounces peeled, cubed and roasted Idaho® Yukon Gold potatoes
  • 1½ cups seasoned flour
  • 1½ cups seasoned cornmeal
  • Egg wash made with 3 eggs and 3/4 cup milk
  • 8 shucked oysters
  • 5 eggs
  • ½ cup whole milk
  • 2 teaspoons Creole seasoning
  • ¼ cup chopped bacon
  • ¼ cup diced yellow onion
  • 3 tablespoons diced red bell pepper
  • 1 teaspoon minced garlic
  • 1 serrano chili, thinly sliced
  • Hot sauce for serving


  1. Preheat oven to 375°F. Toss the potato cubes with olive oil, season with salt and pepper, and place on a foil-lined baking sheet. Roast until a knife pierces them easily, about 15-20 minutes. Set aside. Reduce heat in oven to 175°F. 
  2. Set up your breading station in three shallow bowls with the seasoned flour, egg wash and seasoned cornmeal. 
  3. Line a baking sheet with paper towels. Pour 2-inches of vegetable oil into a shallow skillet, and heat over medium heat to 375°F. One at a time, pat the oysters dry, dredge in seasoned flour, then egg wash then seasoned cornmeal. Drop oysters into the skillet one at a time, being careful not to crowd. Fry until golden brown, two to three minutes. Remove from oil with a slotted spoon and drain on the prepared baking sheet. Hold in the warm oven until you are ready to serve.
  4. In a bowl, stir together eggs, milk and Creole seasoning with a fork. Heat a nonstick skillet over medium heat for one minute. Add bacon and cook until just crisp, about 4 minutes. Remove from pan with a slotted spoon and drain on paper towels. In the same pan, add the onion, bell pepper and garlic and sauté in the bacon fat until the onion begins to soften, about 3 minutes. Add the potatoes and cook until warmed through. Pour the egg mixture over the vegetables and allow to sit without stirring for 15 seconds. With a silicone spatula, push the eggs from one side of the pan gently toward the other side, then tilt the pan and allow the uncooked eggs to fill the void. Allow the eggs to sit again, without stirring, for 15 seconds, then push the eggs to the opposite side of the pan and tilt the pan again. Run your spatula around the edge of the pan, and just as the eggs are almost set, but still a tiny bit runny, add the bacon. Season lightly with salt and pepper. Spoon the mixture onto a platter and top with fried oysters, serrano and a few drops of hot sauce.
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Yield: 8

John Currence
City Grocery
Oxford, MS

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