Tamale Hash

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  • 4 tablespoons butter
  • 3 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 8 tamales, any variety, cut into bite-size chunks
  • 4 eggs
  • Red or green chile sauce, warmed
  • Tomatoes and scallions, chopped
  • Crema or sour cream
  • Cheddar cheese, grated


  1. In a heavy skillet, warm butter and oil over medium heat. If the tamales are fairly dry, use about a tablespoon more of oil.
  2. Add onion and sauté until very soft. Add tamale pieces and stir them in gently. Cover the skillet for 2 to 3 minutes to let the mixture steam and heat through, developing a little crust on a few pieces. Keep the mixture warm while preparing the eggs either sunny-side up or scrambled.
  3. Spoon the tamale mixture onto plates.
  4. Arrange an egg over each and add a generous amount of sauce.
  5. Top with the tomato, scallions, crema and cheese.
  6. Serve immediately.

Serves 4.