Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 red onion, julienned
- 2 leftover baked potatoes, diced
- 4 cups diced leftover prime rib
- Salt and pepper
- 4 eggs
- 1 cup pico de gallo
- 1 avocado, sliced
- 4 corn tortillas, warmed
Optional garnishes
- 1 lime, cut into wedges
- 4 sprigs cilantro
- Sour cream or crema
Yield
Serves: 4
Preparation
Heat oil in a large sauté pan over medium-high heat. Add onion and caramelize then add the potatoes
Add the beef and heat through. Season with salt and pepper, and let the meat brown in the pan (don’t move the meat around too much to ensure great browning)
In a separate sauté pan, cook the eggs sunny side up or however you desire. Season with salt and pepper.
