Excellent job. The Serious Eats vegetable cook and slice warming method always works well. Try some poblano or other mildish green chile in the hash sometime - takes it up just a notch.
SWMBO wishes I'd limited our corned beef to two meals. I don't make it that often and since the freezers are pretty full I binged instead of saving any of the leftovers. So far we've had "classic" dinners (with potatoes, carrots, cabbage, etc.) Wednesday and Thursday nights, hash and eggs Thursday and Friday mornings, Reubens and soup Friday night, quesadillas for lunch today, and I still have enough left for a frittata tomorrow morning. I didn't get to nachos but I think I'm done for a few months.