Tamale Hash with Fried Eggs and Salsa

A hearty and flavorful breakfast hash made with crumbled tamales, onions, peppers, potatoes, and topped with fried eggs and salsa. A delicious way to repurpose leftover tamales!

Prep Time

15 minutes

Total Time

45 minutes

Calories

525

Level

Easy

Yields

4 servings

Cost

£2.91

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

4eachCooked Tamales(Can be any flavor, remove husks)

£6.00

1lbYukon Gold Potatoes(Diced into 1/2-inch pieces)

£1.20

1mediumOnion(Diced)

£0.40

1mediumBell Pepper(Diced (any color))

£0.70

2tablespoonsOlive Oil(Or other cooking oil)

£0.15

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

0.5teaspoonChili Powder(Optional, for added flavor)

£0.05

4largeEggs

£1.20

As neededSalsa(Your favorite salsa)

£1.50

2tablespoonsFresh Cilantro(Chopped, for garnish (optional))

£0.40

Total Cost

£11.63

£2.91 per serving

The Method

1
Remove the husks from the tamales and crumble them into a bowl. Set aside.
2
Heat the olive oil in a large skillet or cast iron pan over medium heat.
3
Add the diced potatoes, onion, and bell pepper to the skillet. Season with salt, pepper, and chili powder (if using). Cook, stirring occasionally, for about 15-20 minutes, or until the potatoes are tender and slightly browned.
4
Add the crumbled tamales to the skillet with the vegetables. Stir to combine and cook for another 5-7 minutes, or until the tamales are heated through and slightly crispy.
5
While the tamale hash is cooking, fry the eggs in a separate small frying pan to your desired doneness.
6
Divide the tamale hash among four plates. Top each serving with a fried egg and a generous spoonful of salsa. Garnish with fresh cilantro, if desired.
7
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

525 kcal / 2197 kJ

Carbs

52g

20% of RDA

Fat

28g

40% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For extra flavor, add a pinch of cumin or smoked paprika to the hash.

If you like a spicier hash, add a diced jalapeño pepper along with the onions and bell peppers.

You can substitute sweet potatoes for Yukon Gold potatoes.

If you don't have leftover tamales, you can use store-bought or make them from scratch.

Cooking Equipment

Large Skillet or Cast Iron Pan

Spatula

Small Frying Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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