In a small saucepan, melt 3 T butter and add apples, 1 t cinnamon, and brown sugar. Stir until all apples are coated, then simmer on low heat 15-20 minutes until apples have cooked down to a compote consistency.
In a larger pan, saute onion in a 2 T butter until transparent. Add ham and diced potatoes. Brown the ingredients until potatoes are tender, adding salt and pepper to taste.
In a large bowl, whisk eggs, milk and 1 t cinnamon. Coat texas toast evenly in the mixture, then cook on each side until browned.
Serve french toast with the apple mixture on top, and the ham and potato hash on the side.