Tamale Hash
Transform your breakfast or brunch routine with this hearty and flavor-packed Tamale Hash! This one-pan wonder combines the smoky, savory satisfaction of fully cooked tamales with golden, crispy potatoes, sautéed onions, and vibrant red bell peppers, all seasoned with a bold blend of cumin, chili powder, and garlic. Add a touch of heat with optional jalapeño and top it off with eggs cooked to your preference for a customizable and crowd-pleasing dish. Perfect for using leftover tamales, this quick recipe comes together in just 45 minutes and is ideal for busy mornings or weekend gatherings. Garnish with fresh cilantro and a drizzle of hot sauce for a bright, zesty finish, bringing authentic Southwestern flavors right to your table.
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Recipe Information
Ingredients
- 4 pieces Tamales (fully cooked)
- 1 piece Russet potato (medium, peeled and diced)
- 1 piece Onion (small, finely diced)
- 1 piece Red bell pepper (diced)
- 1 piece Jalapeño (optional, finely diced)
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Eggs (optional, for serving)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 teaspoons Hot sauce (optional, for serving)
Instructions
Begin by peeling and dicing the russet potato into small, even cubes. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced potato and sauté for 5-7 minutes until the edges are golden brown and slightly crispy. Remove the potatoes from the skillet and set aside.
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the diced onion, red bell pepper, and jalapeño (if using). Sauté for 3-4 minutes until the vegetables are tender and fragrant.
While the vegetables cook, crumble the cooked tamales into bite-sized pieces using your hands or a fork.
Add the crumbled tamales to the skillet with the sautéed vegetables. Stir to combine and cook for 2 minutes to warm the tamales.
Sprinkle the mixture with ground cumin, chili powder, garlic powder, salt, and black pepper. Stir well to evenly coat all the ingredients with the seasoning.
Return the crispy potatoes to the skillet and mix everything together. Cook for another 3-4 minutes, allowing the flavors to meld and the potatoes to heat through.
If desired, fry or scramble the eggs in a separate pan to serve alongside the tamale hash.
Serve the tamale hash warm, garnished with chopped fresh cilantro and a drizzle of hot sauce, if desired.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 4.7 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 515 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
