Tamale Hash (2 servings) 2 Tablespoons butter 1 Tablespoon vegetable or canola oil 1/2 medium onion - chopped 1/2 cup fresh or frozen (and thawed) corn kernels 3 medium-sized tamales (any flavor; pork works great) - cut into bite-size pieces 2 large eggs 1/4 cup grated Cheddar cheese 1 Teaspoon chives - finely chopped sour cream and hot sauce - to taste In a large skillet set to medium heat, combine the butter and oil. When the butter is completely melted, add the onions and saute until tender. Add the corn and tamale pieces, gently stir, cover and cook for three minutes. As the hash cooks, prepare the eggs to your liking (I like sunny side up or scrambled). To serve, distribute the tamale hash between two serving plates. Place a warm egg on top of each serving, topped immediately by the cheese. Sprinkle each serving with chives, followed by hot sauce and sour cream as desired. Success depends on how good the tamales are that you use. If you have leftover tamales from dinner and want a fun breakfast, give this a try. Mr Breakfast would like to thank campbell for this recipe. Recipe number 2420. Submitted 11/3/2008.