For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side.
In a bowl, mix the shredded potato, flour and season well with salt and pepper. Evenly form the mixture into flat patties.
Heat the canola oil in a non-stick pan or skillet over medium heat. Once hot, fry the patties on both sides until crispy and golden brown. Set aside on paper towels to drain any excess grease.
Heat the olive oil in a non-stick pan over low-medium heat. Crack the eggs into the pan, using a flat surface (to avoid breaking the yolk). Cook until the whites of the egg are firm and no longer runny. If desired, flip the eggs over and cook for 30 seconds for over easy.
Serve the hash browns with the eggs, chicken sausage, toast, and a pear.