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Beef Hash, Moreno

Cut meat from roast beef left over from yesterday in dice-shaped pieces. Cut in same shape half the quantity cold boiled potatoes. Heat in a saucepan one tablespoon melted butter, adding one finely chopped white onion and nicely brown five minutes. Add beef and potatoes, with four Spanish sweet peppers cut in small squares. Moisten with pint of broth. Season with light teaspoon salt and saltspoon grated nutmeg. Mix well, cover pan, and set in oven one hour. Remove, dress hash on a hot dish, arrange six heart-shaped bread croutons around the hash. Sprinkle a little chopped parsley over and serve.