Best 2 Quick Tamale Hash Recipes

Tamale hash is a hearty and flavorful breakfast dish that is sure to please the whole family. It is made with leftover tamales, potatoes, onions, and peppers, and can be customized to your liking. This versatile dish can be made in a skillet or slow cooker, and can be served with eggs, avocado, or salsa.

In this article, you will find three delicious tamale hash recipes that are sure to satisfy your cravings. The first recipe is for a classic tamale hash made with leftover tamales, potatoes, onions, and peppers. The second recipe is for a vegetarian tamale hash made with black beans, corn, and poblano peppers. The third recipe is for a sweet potato tamale hash made with roasted sweet potatoes, black beans, and red bell peppers.

All three recipes are easy to follow and can be made in under 30 minutes. They are also a great way to use up leftover tamales, so you can enjoy this delicious dish even after the holidays are over.

Let's cook with our recipes!

TAMALE HASH

Tamale Hash image

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.

Provided by Debbwl

Categories Breakfast

Time 13m

Yield 2 serving(s)

Number Of Ingredients 10

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)

Steps:

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.
As the hash is warming, prepare the eggs either sunny side up or over easy.
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.

REAL HOMEMADE TAMALES

Real Homemade Tamales image

I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.

Provided by SADDIECAT

Categories World Cuisine Recipes Latin American Mexican

Time 3h35m

Yield 16

Number Of Ingredients 13

Ingredients

1 ¼ pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 ½ teaspoons salt
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
½ teaspoon salt
⅔ cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream

Steps:

Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.6 g, Cholesterol 36.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 401.4 mg, Sugar 0.4 g

Tips:

Use fresh ingredients whenever possible. Fresh tamales, vegetables, and spices will give your hash the best flavor.
Don't be afraid to experiment with different ingredients. There are many variations of tamale hash, so feel free to add your own favorite ingredients.
Cook the hash until the potatoes are browned and crispy. This will give the hash a nice texture and flavor.
Serve the hash with your favorite toppings. Some popular toppings include salsa, sour cream, guacamole, and cheese.

Conclusion:

Tamale hash is a delicious and easy-to-make breakfast, lunch, or dinner. It's a great way to use up leftover tamales, and it's also a great way to enjoy tamales in a new and different way. So next time you have some leftover tamales, don't just reheat them. Instead, try making tamale hash. You won't be disappointed!