Source: Executive Chef Ralph Sanchez, Lawry’s The Prime Rib
6 ounces cubed, cooked prime rib
3 ounces cubed, blanched potatoes
1 tablespoon diced onions
1 egg
Lawry’s table salt and pepper
Fresh vegetable and/or fruit
Saute the cubed prime rib slowly in a nonstick skillet. Add the blanched or par-cooked potatoes, cooking slowly until the rib and potatoes brown. Add the onions. Stir. Add Lawry’s table salt and pepper to taste. Place on a serving plate and top with a fried egg. Garnish with a fresh vegetable and/or fresh fruit.