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1
For the cheesy hash browns: Preheat the oven to 375 degrees F.
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2
Heat the butter and canola oil in a cast iron pan over high heat until the butter begins to sizzle.
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3
Add the onion and cook until soft and slightly caramelized.
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4
While the onions are caramelizing, put the potatoes in a large pot of cold, salted water, bring to a boil and cook until nearly tender, but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes, or cooked through.
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5
Drain well and smash with the back of a wooden spoon.
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6
Add the potatoes to the onions packing it evenly with the back of a metal spatula to form a cake.
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7
Season with salt and pepper and cook until the underside is golden brown, about 10 minutes.
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8
Invert a plate or baking sheet without sides over the pan and carefully invert the potato cake onto it.
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9
Carefully slide the potato cake back into the skillet and cook until the bottom is just set and pale golden brown, about 4 minutes.
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10
Spread the cheese on top, cover the pan with a lid and let melt.
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11
Transfer the potato cake to a cutting board cheese-side up and cut into wedges.
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12
Garnish with chopped fresh chives.
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13
For the roasted tomatoes with bread crumbs: Preheat the oven to 350 degrees F. Put the tomato halves in a lightly buttered baking dish, cut-side up, drizzle with olive oil , honey, and sprinkle with panko bread crumbs and paprika.
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14
Season the tomatoes with salt and pepper and roast for 20 minutes.
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15
Remove the tomatoes from the oven and sprinkle with parsley.
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16
Drizzle with olive oil.
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17
For the sauteed mushrooms: Heat the canola oil into a saute pan and saute the mushrooms until soft.
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18
Add the fresh thyme leaves and season with salt and pepper.
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19
For serving: Arrange on a platter the fried eggs, cooked bacon, cooked sausage, cheesy hash browns, roasted tomatoes, sauteed mushrooms, toasted brown soda bread and butter.
