Recipe by Debbwl
Well happy 2013! The success of this recipe depends on how good the tamales are that you use. This a quick and easy hash as it uses leftover Black-Eyed Pea Salsa (Cowboy Caviar) and leftover tamales.
Top Review by COOKGIRl
This one hit the spot! I bought two tamales (pork) at a local Mexican market for this recipe and made a quick 'Cowboy Caviar'. I also subbed half of the cheddar cheese with cotija and homemade crema mexicana in place of sour cream. A definite winner in our household! Prepared for Holiday Hits. 2015-2016.
- 1 tablespoon vegetable oil
- 1⁄2 small onion, chopped
- 1⁄2 jalapeno pepper, chopped
- 1 garlic clove, finely chopped
- 3⁄4-1 cup black-eyed pea salsa, Black-Eyed Pea Salsa (Cowboy Caviar) (cowboy caviar)
- 2 tamales, large cut into bite-size pieces (any flavor really good quality tamale works, we like pork)
- 2 large eggs
- 1⁄4 cup cheddar cheese, finely greated
- 1 tablespoon fresh cilantro, chopped and sprinkled on top
- sour cream (optional)
Directions See How It's Made
- Heat oil over medium heat in a large skillet, add onion, jalapeno, garlic, 3/4 to 1 cup of Recipe #492655, and cut up tamales; gently stir, warm for about three minutes. Being careful not to scorch or over stir.
- As the hash is warming, prepare the eggs either sunny side up or over easy.
- To serve, dived the hash between two serving plates. Place an egg on top of each serving, top immediately with a finely grated cheese and cilantro. Serve sour cream on side if desired.