Irish Breakfast At Deep River's Whistle Stop Cafe
>> 1 tomato, cut in half

>> 2 eggs

>> 2 ounces sliced Irish Dubliner cheese or cheddar cheese

>> Baked beans, hot

>> Toast

To make the pancake: Preheat a large iron skillet over high heat. Grate the potato into a mixing bowl. Add the onion, oats, flour, and salt and pepper to taste. Mix until blended. When pan is hot — a drop of water will sizzle when dropped into the pan — cover bottom of pan with vegetable oil spray or a tablespoon of oil, and add potato mixture, shaping into a pancake. Cook until pancake is nicely browned, about 5 minutes, then turn and cook until the other side is browned.

While pancake is cooking, add ham slice, sausage and tomato halves to pan, and cook until heated through and browned.

Heat another skillet over medium-high heat until skillet is hot. Spray with vegetable oil spray or oil bottom of pan with vegetable oil. Beat eggs and season with salt and pepper. Pour eggs into skillet, and cook over medium-high heat.

When eggs begin to set, lift edge of egg with a spatula, tilt pan and let uncooked egg flow to the pan. Cook until eggs are set or to desired doneness, then layer pancake, ham, sausage and cheese on top of eggs. Fold edges of egg over the layers. Transfer omelet to a dish, and garnish with tomatoes, baked beans and toast.

Serves 1 abundantly, but can easily be split to feed two.

Watch as Whistle Shop chef Hedy Watrous cooks up a hearty Irish breakfast with bacon and bangers at courant.com/onegreatdish