Total Time
13mins
Prep 10 mins
Cook 3 mins

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.

Ingredients Nutrition

Directions

  1. 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.
  2. As the hash is warming, prepare the eggs either sunny side up or over easy.
  3. 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.
Most Helpful

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.

COOKGIRl January 13, 2016

This is my husband's all-time favorite breakfast. I made it two weekends in a row, it is that good. I followed directions exactly, including the attached recipe for the black-eyes pea salsa. A+ breakfast for spicy-food lovers!

LeAnna Quartuccio April 12, 2015