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.