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tamale Hash 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 in A Heavy Skillet, Warm Butter And Oil Over Medium Heat. If The Tamales Are Fairly Dry, Use About A Tablespoon More Of Oil. 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. spoon The Tamale Mixture Onto Plates. Arrange An Egg Over Each And Add A Generous Amount Of Sauce. Top With The Tomato, Scallions, Crema And Cheese. Serve Immediately. serves 4. |
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