Tar-Pit Dino Hash with Strawberry-Tuna Scramble

WHAT YOU'LL NEED

Ingredients

• 1 mediumYellow onion, thinly sliced
• 1 1/2 poundsRusset potatoes, peeled and coarsely grated
• 1/2 cupPanko breadcrumbs
• 1Large egg, beaten
• 1 teaspoonGarlic powder
• 1 teaspoon, dividedKosher salt
• 1/2 teaspoonBlack pepper
• 2 tablespoonsUnsalted butter
• 3 tablespoons, plus more if neededNeutral cooking oil
• 3Black garlic cloves, mashed
• 2 tablespoonsLow-sodium soy sauce
• 1 tablespoonBlackstrap molasses
• 2 tablespoonsStrong brewed coffee
• 1 tablespoonMaple syrup
• 2 teaspoonsDijon mustard
• 6Large eggs
• 2 tablespoonsMilk
• 1 can (5 ounces)Canned tuna in water, drained thoroughly
• 3/4 cupFresh strawberries, hulled and diced
• 2 tablespoonsChopped fresh chives
• 1/3 cupMini marshmallows
• For servingHot sauce

MAKE IT

Method

1. 01

   Spread the sliced onion on a plate and freeze it for 15 minutes. This startles the onion into obedience and gives its edges a head start on becoming magnificent debris.

2. 02

   Wrap the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Combine them with the panko, beaten egg, garlic powder, 1/2 teaspoon salt, and black pepper. Slap the mixture firmly against the side of the bowl several times until emotionally stable.

3. 03

   Divide the potato mixture into eight portions. Compress each into a 1/2-inch-thick dinosaur shape using a large cookie cutter, or sculpt sturdy little long-necked beasts by hand. Keep the limbs broad; delicate potato ankles are architectural nonsense.

4. 04

   Melt 1 tablespoon butter with 2 tablespoons oil in a large nonstick or cast-iron skillet over medium heat. Fry the frozen onions for 6 to 8 minutes, stirring occasionally, until browned and crisp at the edges. Transfer them to a plate and crown them with a pinch of the remaining salt.

5. 05

   Add the remaining tablespoon of oil to the skillet. Fry the potato dinosaurs in batches over medium heat for 4 to 5 minutes per side, until deeply golden, crisp, and cooked through. Add another splash of oil if the skillet becomes dry. Hold the finished beasts on a rack in a 200°F oven so they remain thunderously crisp.

6. 06

   For the edible car-oil glaze, whisk the black garlic, soy sauce, molasses, coffee, maple syrup, and Dijon in a small saucepan. Simmer over medium-low heat for 3 to 5 minutes, stirring, until glossy and thick enough to coat a spoon. This is culinary motor oil, not automotive motor oil, and it now owns the road.

7. 07

   Whisk the six eggs with the milk and remaining salt. Melt the remaining tablespoon of butter in a clean skillet over medium-low heat, letting it foam dramatically without burning. Add the eggs and stir gently until large, soft curds begin to form, about 3 minutes.

8. 08

   Fold in the drained tuna, diced strawberries, and mini marshmallows. Continue cooking for 1 to 2 minutes, until the eggs are fully set, the tuna is hot, and the marshmallows have softened into tiny garlic-free clouds of brunch authority. Fold in half the chives.

9. 09

   Paint each plate with a bold streak of black-garlic car-oil glaze. Park two potato dinosaurs on top, load them with the strawberry-tuna scramble, and scatter over the twice-disciplined fried onions and remaining chives. Apply hot sauce like a meteor strike and serve immediately.