* 2 tablespoons Olive oil
* 2 tablespoons Butter
* 1 Onion, peeled and finely chopped
* 1 sweet bell pepper, any colour, deseeded and chopped
* 2 large Boiled potatoes, cubed
* 350 g (12 oz) can of corned beef
* ¼ teaspoon grated nutmeg
* ¼ teaspoons Paprika powder
* 4 free-range eggs
* Sea salt and Freshly ground black pepper
* Chopped Parsley to garnish

===Method===
* Mix the Butter and Oil together in a large Frying pan and Fry the Onions and peppers for 5 minutes
* Cube the corned Beef and add to a bowl together with the Potato cubes, Paprika, ground Nutmeg and season with Salt and Pepper
* Add the mixture to the Frying pan and press down so you have a flat tortilla
* Fry for about 5 minutes, shimmying the pan so it can crisp-up without sticking
* Flip it or turn it over with a spatula and Fry the other side for 4 minutes
* With a tablespoon, make 4 depressions in the mixture and break the Eggs into the wells you have made
* Cover the pan and Poach the Eggs until the whites are set, about 4 minutes
* Garnish with Parsley and serve hot
* Crispy baked potatoes stuffed with corn beef hash
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