Corned Beef Hash, American Style

Put in a large frying-pan one ounce of butter; when hot add four ounces of potatoes, and six ounces of corned beef, both cut in three-sixteenths of an inch squares. Season with pepper and nutmeg, and fry, slowly inclining the pan so that the hash assumes the shape of an omelet. When a fine color drain off the butter, and turn it on to a long dish the same as an omelet.