Note to self: leftover boiled dinner — corned beef, potato, carrot, turnip, cabbage, etc. — is somehow even more delicious when all components are diced up and reheated in a skillet with a spoonful of dijon mustard and a little pepper.
How this is different from eating them as-is on a plate with said mustard and pepper I am not entirely certain, but it is distinctly more delightful as a hash. Maybe I just really like hashes (I do).