Not Your Usual Soggy Plate

Corned beef for St. Pat's Day, of course. Extra special because we corned a local grass-fed brisket ourselves; five days in the brine and — perfection.
The traditional meal usually entails soggy cabbage and soggy potatoes, cooked in the meat-simmering water (where they pick up lots of salt). I have always dutifully re-created this uninspired meal, because... traditional.
But I recently had a dish of cream-braised cabbage that blew me away. So I decided that would be what we'd eat.
And the gates of freedom were thus breached. I could do the potatoes in some different way, too! Mashed, because leftover mashed potatoes make really good hash. (And because sad, boiled potato halves turn cold and sticky and gray on the plate so quickly.)
Cranky weighed in here with a great idea. We would make scalliony colcannon I mean champ from the mashed potatoes. How can ya get more Irish than that? (And it would be hella good in the hash.)
All resulting in this simple, pretty repast of food you actually wanted to eat.
A little buttery, I'll grant you. But the meat was very lean.