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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 2 |
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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. 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) |
Directions:
1. Heat oil over medium heat in a large skillet, add onion, jalapeno, garlic, 3/4 to 1 cup of Black-Eyed Pea Salsa (Cowboy Caviar), and cut up tamales; gently stir, warm for about three minutes. Being careful not to scorch or over stir.
2. As the hash is warming, prepare the eggs either sunny side up or over easy.
3. 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.
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