Tamale Hash

Name: Tamale Hash
Ingredients: 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)

10 ingredients

3 steps

Ingredients

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

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.