Wash, peel, and cube the russet potatoes. Boil in salted water for about 10 minutes until tender, then drain.

Return the pot to heat, add cabbage and onions, and cook for 5 minutes until tender. Drain and set aside.

In a mixing bowl, mash the drained potatoes and mix with cheddar cheese until creamy and well combined.

Lay tortillas flat, spread dressing on half, then top with mashed potatoes, corned beef, cabbage, and onions. Fold and seal.

In a skillet, heat oil over medium heat and fry tacos for about 30 seconds on each side until golden brown.

Transfer tacos to paper towels to absorb excess oil. Garnish with chopped chives and serve warm.