Whenever I crave a meal that’s warm, satisfying, and steeped in tradition, I find myself coming back to this Corned Beef and ...

Reno Recipes’ chef, Jonathan Chapin, and his daughter, Josie Chapin, makes corned beef hash with eggs and hot mustard sauce.

Add the corned beef and break up roughly with a spoon. Cook for 3–4 minutes, or until hot, stirring occasionally. Make two holes in the corned beef and potato mixture and break an egg into each one.