Irish breakfast with scrambled eggs, hash browns and roasted tomatoes

Ingredients:

Hash brown with cheese:

• 700 g of small Yukon Gold potatoes
• 1.5 cups grated aged white Irish cheddar
• 2 tbsp (30 g) butter
• 1 tbsp. l. canola oil
• 1 medium onion, diced
• 2 tsp paprika
• Salt and ground black pepper
• Chopped fresh chives

Baked Tomatoes with Breadcrumbs:

• 6 plum tomatoes, slit lengthwise
• Butter for greasing the pan
• Olive oil
• Honey
• 1 tsp sweet paprika
• 1 cup panko breadcrumbs
• Salt and ground black pepper
• 2 tbsp finely chopped fresh parsley for garnish

Fried mushrooms:

• 0.5 l. crimini mushrooms, cut into 6 pieces (remove the stems)
• 2 tsp finely chopped fresh thyme leaves
• Channel oil for frying
• Salt and ground black pepper

To serve:

• 4 fried eggs
• Double smoked bacon, sliced ​​thick and fried until golden brown and crispy
• Fried sausages of good quality lamb, pork or chicken until cooked through and golden brown
• Toasted slices of black unleavened bread
• Butter at room temperature

Preparation:

1. For the cheese hash brown: Preheat oven to 190°C.
   
   In a cast iron skillet, heat the butter and canola oil over high heat until sizzling. Add the onion and cook until soft and lightly caramelized.
   
   While the onions are caramelizing, place the potatoes in a large saucepan of cold, salted water, bring to a boil, and cook until almost tender, 10-12 minutes (but a knife inserted into the center should meet with slight resistance). Drain well and mash the potatoes with the back of a wooden spoon.
2. Transfer the potatoes to the onions, pressing them down with the back of a metal spatula to form a pie. Season with salt and pepper and cook until the bottom is golden brown, about 10 minutes. Invert the plate or rimmed baking sheet onto the skillet and carefully flip the potato pie onto it.
   
   Carefully transfer the potato pie back to the pan and cook until the bottom is set and pale golden, about 4 minutes. Sprinkle the cheese on top, cover the pan, and let it cook until the cheese melts. Transfer the potato pie, cheese-side up, to a cutting board and cut into triangles. Garnish with chopped fresh chives.
3. For baked tomatoes with breadcrumbs: Preheat oven to 180°C. Place tomato halves cut side up on a lightly buttered baking sheet, drizzle with olive oil, honey, and sprinkle with panko breadcrumbs and paprika. Season the tomatoes with salt and pepper and bake for 20 minutes. Remove from the oven and sprinkle with parsley. Drizzle with olive oil.
4. To prepare fried mushrooms: Heat olive oil in a frying pan and sauté the mushrooms until soft. Add fresh thyme leaves, salt, and pepper.
   
   To serve: Place fried eggs, fried bacon, fried sausages, hash browns with cheese, baked tomatoes, fried mushrooms, toasted black unleavened bread and butter on a plate.