The recipe for corned beef hash worked well; it would have worked better if I had followed it more closely and not added extra liquid, which then had to be simmered off. But it was tasty and disappeared quickly. To round out the meal, I rang changes on the corned-beef-and-cabbage tradition and served a cabbage salad.
Cut the core out of a head of green cabbage, then slice thinly across the head, making narrow ribbons; you may want to cut once or twice the other way so the ribbons aren't too long to eat neatly. Place ribbons in large bowl. Make a dressing with 1 part olive or sesame oil, 2 parts rice wine vinegar (or a little less white vinegar), 1/4 tsp hot oil (sesame oil with chili flavor in it) or several dashes of your favorite hot sauce, and a dash of salt. Shake or mix well and pour over cabbage; toss thoroughly. (For red cabbage, use apple cider vinegar in the dressing.)
If you have leftovers (a medium head of cabbage makes enough salad for 6-8 people), cover it tightly and use with thinly-sliced leftover steak the next night for a steak salad. This is good enough and simple enough that it is worth arranging the leftovers for. Serve with chewy bread or plain potato chips.