In a pan on medium/medium-low, add the olive oil, onions and salt. Cook the onions slowly, allowing them to become soft without burning. Stir frequently.

Once the onions begin to yellow slightly, add the balsamic and honey. continue cooking, adjusting the temperature to keep a slow cook with no burning in the pan. Once youu0026#39;ve achieved a dark golden brown color, remove the onions into a bowl and wipe out the pot. Put it back on medium-high heat.

Add the olive oil, mushrooms, salt, and pepper to the pan. Sauté until color begins to develop. Add the garlic, toss together, then add the spinach and gently turn as it cooks and wilts.

Once the spinach is all wilted, add the mix to the bowl with the caramelized onions. Add the two bags of hash browns and mix together evenly. Taste, add more salt and pepper if needed, then cover and set in the fridge for up to 48 hours.

Preheat oven to 350. Grease a rectangular casserole dish with bacon fat or olive oil. Whisk the eggs together well in a large bowl. Add the ingredients prepped prior, and mix to combine evenly. Add the nutmeg, salt and pepper, and mix again.

Pour into greased casserole dish. If using smoked salmon, crumble the salmon over top and gently press down into the mix with a spatula. Cover with foil and bake for 45 minutes.

Remove foil and broil until all is set and top begins to brown in spots. Allow to cool 10 minutes before cutting into square portions.

Serve warm, topped with goat cheese (optional) and fresh dill.