Preheat oven to 375°F for cheesy hash browns.

Heat butter and canola oil in a cast iron pan over high heat.

Add diced onion and cook until soft and slightly caramelized.

Boil potatoes in salted water until nearly tender (10-12 minutes).

Drain potatoes well and smash with the back of a wooden spoon.

Add potatoes to the caramelized onions, packing evenly to form a cake.

Season with salt and pepper, cook until underside is golden brown (about 10 minutes).

Invert potato cake onto a plate or baking sheet.

Slide potato cake back into the skillet, cook until bottom is golden brown (about 4 minutes).

Spread grated Irish Cheddar cheese on top, cover and let melt.

Transfer to cutting board, cheese-side up, and cut into wedges.

Garnish with chopped fresh chives.

Preheat oven to 350°F for roasted tomatoes.

Place halved tomatoes in a buttered baking dish, cut-side up.

Drizzle with olive oil and honey, sprinkle with panko bread crumbs and paprika.

Season tomatoes with salt and pepper and roast for 20 minutes.

Remove from oven and sprinkle with parsley.

Drizzle with olive oil.

Heat canola oil in a sauté pan for mushrooms.

Sauté mushrooms until soft.

Add fresh thyme leaves, season with salt and pepper.

Fry eggs to your liking.

Cook bacon until golden brown and crisp.

Pan-sear sausages until golden brown and cooked through.

Toast brown soda bread.

Arrange all components on a platter: fried eggs, cooked bacon, cooked sausage, cheesy hash browns, roasted tomatoes, sautéed mushrooms, toasted brown soda bread and butter.