Americanized full breakfast with hash browns and homemade baked beans

Plunge peeled whole russets into boiling water and cook about 15 minutes, until well cooked outside but still raw inside.

Cool until handleable, then shred on the large holes of a box grater.

Chop the shreds with a knife or bench scraper so none exceeds about an inch, or the hash brown loses structure.

Whisk together cornstarch, flour, pepper, kosher salt, garlic powder, onion powder and cayenne.

Sprinkle evenly over the potatoes and mix and mash, kneading almost like a dough until it holds its shape when pressed.

Press into ovular patties or rounded triangles.

Freeze at least an hour so they hold their shape and end up fluffier inside.

Deep fry from rock solid in 375F peanut oil for three to five minutes until deeply golden and crisp, flipping carefully halfway, then drain on paper towels and salt while hot.

For the beans, saute the chopped onion in vegetable oil about three minutes until translucent.

Add the crushed garlic and tomato paste and saute about 30 seconds more until fragrant.

Deglaze with the chicken stock, then add tomato puree, brown sugar, apple cider vinegar and molasses and bring to a gentle simmer.

Add the drained navy beans, return to a simmer, lower the heat and cook uncovered about 20 minutes so the sauce reduces, then cover and keep warm.

Bake the bacon and breakfast sausage at 400F for about 20 minutes, flipping the sausage halfway, until cooked through and crisp.

Add the quartered mushrooms and the tomato slices to the pool of hot bacon and sausage fat, flipping the tomato to coat, and return to the oven for about 20 minutes.

Halfway through, shuffle the mushrooms, flip the tomato and shingle in the Canadian bacon; return for the final 10 minutes, flipping the Canadian bacon after five.

Fry the eggs sunny side up in a big pool of bubbling butter, covering if necessary to set the whites.

Arrange in lateral layers and finish with plain toast.