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 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.91/serving

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

Instructions

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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