Heat the butter and olive oil in a small skillet over medium heat. Once the butter has melted, add the potatoes. Stir to evenly distribute the butter and olive oil. Then add the cayenne pepper, chili powder, ground dry mustard, and onion powder. A little goes a long way, so start with just a single shake of the spice jar. Then add a couple shakes of salt and black pepper. Stir to evenly distribute. Then using a spatula, press the potatoes down so that they stick together.

After about 2-3 minutes, the potato should be lightly browned and ready to be flipped. Brown the second side of the potatoes, and then reduce the heat to keep warm.

Brown the Canadian bacon in a skillet over medium heat. It will take about 2 minutes per side to brown.

Heating a skillet and melt one teaspoon of butter. Crack 2 eggs into the pan, and cover the pan immediately (use a plate if your pan doesn’t have a lid). Leave the pan covered for 2-3 minutes. The key is to cover the pan long enough for the heat to cook the white – but don’t cover the pan for so long that it cooks the yolk. Remove the lid, and continue cooking the eggs for another minute.

Divide the potatoes between two plates. Then sprinkle the cheddar over. Add a slice of Canadian bacon, put an egg on top, and serve.