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.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Begin by peeling and dicing the russet potato into small, even cubes. Set aside.

Step 2

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.

Step 3

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.

Step 4

While the vegetables cook, crumble the cooked tamales into bite-sized pieces using your hands or a fork.

Step 5

Add the crumbled tamales to the skillet with the sautéed vegetables. Stir to combine and cook for 2 minutes to warm the tamales.

Step 6

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.

Step 7

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.

Step 8

If desired, fry or scramble the eggs in a separate pan to serve alongside the tamale hash.

Step 9

Serve the tamale hash warm, garnished with chopped fresh cilantro and a drizzle of hot sauce, if desired.

Nutrition Facts

Serving size	1230 grams (1230.0g)

Amount per serving	% Daily Value*
Calories	1817

Total Fat 98.50g	126%
Saturated Fat 34.60g	173%
Polyunsaturated Fat 1.30g
Cholesterol 886mg	295%
Sodium 3727mg	162%
Total Carbohydrate 168.80g	61%
Dietary Fiber 20.40g	73%
Total Sugars 20.50g
Protein 60.20g	120%

Vitamin D 164IU	820%
Calcium 382mg	29%
Iron 14mg	75%
Potassium 2200mg	47%

*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.

Source of Calories

Fat: 49.2%

Protein: 13.4%

Carbs: 37.5%