Start by washing, peeling, and cubing the russet potatoes. Place them in a large pot of salted water and bring to a boil over medium-high heat. Cook for about 10 minutes or until fork-tender. Drain and set aside.

In the same pot, bring the water back to a boil and add the chopped cabbage and sliced sweet onion. Cook for around 5 minutes until the cabbage is wilted and bright in color. Drain well to remove excess moisture.

Return to your drained potatoes in a mixing bowl, and mash them until smooth and creamy. Fold in the shredded Irish cheddar cheese while still warm. Season generously with salt and black pepper.

Grab your taco-sized tortillas and spread a thin layer of Thousand Island dressing on one half of each tortilla. Add a scoop of the cheesy mashed potatoes, then slices of corned beef and the wilted cabbage mixture. Fold each tortilla over.

Heat a couple of tablespoons of oil in a skillet over medium-high heat. Carefully place your assembled Irish Tacos in the skillet. Fry each taco for about 30 seconds on each side until golden brown and crispy. Remove with a slotted spatula and let excess oil drain on paper towels.

Once fried to perfection, arrange the tacos on a serving platter. Garnish with finely chopped chives and serve warm with extra Thousand Island dressing.