Tamale Hash Recipe

Kick off your day with this vibrant and flavorful Tamale Hash! This quick (13-minute cook time!) recipe transforms leftover tamales and black-eyed pea salsa (cowboy caviar) into a delicious and satisfying breakfast or brunch. The perfect way to use up leftovers and enjoy a Southwestern-inspired meal.

Prep Time 10 mins
Cook Time 13 mins
Calories 225.1 kcal
Protein 23g
Rating 5.0 (2 Reviews)
Tamale Hash

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tamale Hash

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How to Make Tamale Hash

  1. Heat 1 tablespoon of olive oil over medium heat in a large skillet.
  2. Add 1/2 medium yellow onion (finely chopped), 1 jalapeño pepper (seeded and minced), and 2 cloves garlic (minced). Sauté for 2-3 minutes until softened.
  3. Stir in 3/4 to 1 cup of black-eyed pea salsa (recipe #492655) and 2 cups of leftover tamales, cut into 1-inch pieces.
  4. Gently stir and cook for 3-5 minutes, warming through and allowing the flavors to meld. Be careful not to overcook or scorch.
  5. While the hash warms, cook 2 eggs to your liking (sunny-side up or over easy).
  6. Divide the hash evenly between two plates.
  7. Top each serving with a cooked egg, 1 tablespoon of finely grated cheddar cheese, and 1 tablespoon of chopped cilantro.
  8. Serve immediately with a dollop of sour cream on the side, if desired.

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

16g

Fat

27g

Carbs

3g

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