Corned Beef Hash Tacos

I still remember the first time I made Irish tacos at home. It was a random Wednesday when I was scrolling through dinner ideas, and I thought, "What if I combined everything I love about corned beef and cabbage into something fun the kids would actually eat?" Honestly? It was one of those happy accidents that turned into a family favorite.

Jump to:

• Why You'll Like This Recipe
• Ingredients For Easy Irish Tacos
• How To Make Irish Tacos
• Storage And Reheating
• Tips And Variations For Irish Tacos
• Frequently Asked Questions
• Recipes You May Like
• Final Thoughts
• Easy Irish Tacos With Creamy Potatoes And Corned Beef

These Irish tacos bring together mashed potatoes, tender corned beef, cabbage, and melted cheese all wrapped up in crispy tortillas. It sounds like an odd combo, but trust me, the flavors just work. Alex asks for them at least once a month now, and even Donald, who's usually pretty particular about his food, goes back for seconds.

The beauty of this recipe is that it comes together in just 35 minutes total, and most of that is just waiting for the potatoes to cook. You don't need any fancy skills or hard-to-find ingredients. This is exactly the kind of recipe I love making on busy weeknights when I want something special but don't have hours to spend in the kitchen.

One thing I really love about this dish is how you can make most of it ahead of time. I've found that cooking the potatoes, cabbage, and onions earlier in the day makes the actual taco assembly super quick when dinner time hits. Plus, if you're making these for St. Patrick's Day or any holiday gathering, people always seem surprised at how creative it is. It's become my go-to recipe when I want to impress without stressing.

Speaking of creative corned beef recipes, if you enjoy this twist on classic flavors, you've got to check out my Guinness braised corned beef recipe. It has that same tender, flavorful corned beef but cooked low and slow with Irish stout for extra depth. The combination of recipes opens up so many dinner possibilities.

Why You'll Like This Recipe

These Irish tacos work perfectly for so many reasons. Here's what makes them special:

• Takes just 35 minutes from start to finish, perfect for busy weeknights
• Uses simple ingredients you probably already have in your kitchen
• The crispy tortilla texture contrasts beautifully with the creamy potato filling
• Kids love them because they're fun to eat and feel a little fancy
• Great for using up leftover corned beef from St. Patrick's Day dinner
• Works well for meal prep since you can cook components ahead
• Budget-friendly way to stretch corned beef into a completely different meal

Ingredients For Easy Irish Tacos

For the Filling:

• 12 flour or corn tortillas, taco-sized
• 3 russet potatoes
• 1 cup shredded Irish cheddar cheese
• 1 pound deli corned beef, thinly sliced
• 1 cup chopped cabbage
• ½ sweet onion, sliced
• ½ cup Thousand Island dressing
• Salt and black pepper to taste
• Oil for frying

Optional Garnish:

• Fresh chopped chives

How To Make Irish Tacos

Preparing The Base Ingredients

Start by washing your potatoes well. I always use russet potatoes for this because they mash so smoothly. Peel them and cut into cubes about the same size so they cook evenly. You want everything ready before you start cooking because once the water boils, things move pretty quickly.

Add your potato cubes to a large pot of salted boiling water. Let them cook for about 10 minutes until a fork slides through easily. You're not looking for them to be falling apart, just tender enough to mash.

Softening The Cabbage And Onions

Once those potatoes are done, remove them carefully and set them aside. Keep that same pot of water going because now you're going to add your chopped cabbage and sliced onions. Let them cook for about 5 minutes to soften up a bit. This step makes such a difference because raw cabbage can be tough in the tacos, but softened cabbage stays tender and actually takes on the flavors better.

Drain everything really well in a colander. I squeeze mine a little bit with a wooden spoon to get out any extra water. Soggy tacos are nobody's favorite, so this step matters.

Making The Creamy Potato Filling

Mash those drained potatoes in a bowl until you get most of the lumps out. I like mine a little chunky, but you can make yours as smooth or textured as you like. Stir in your shredded cheddar cheese while the potatoes are still warm so it melts in nicely. Season with salt and pepper to your taste. This is where you can make it your own.

Assembling The Tacos

Heat a large skillet over medium heat and add about ¼ cup of oil. While that's warming up, lay out your tortillas on a clean surface.

Brush a little bit of Thousand Island dressing on one side of each tortilla. I use a pastry brush for this, but honestly, the back of a spoon works fine too. Spread some of the mashed potatoes on one half of each tortilla and gently press them down a little so they stay put. Top with a few slices of the corned beef, some of the softened cabbage and onions, and a pinch of cheese.

Fold each tortilla in half carefully. When your oil is hot, carefully add the tacos to the skillet. You don't want it smoking hot, or they'll brown too fast on the outside before warming through. Fry for about 30 seconds, then flip and fry for another 30 seconds until both sides are golden and crispy.

The Final Touch

Remove from the skillet and let them cool on a paper towel for just a minute. This helps them stay crispy. Top with fresh chopped chives if you like that onion-y flavor. I always do because it adds something fresh to all that richness.

Storage And Reheating

These tacos are best eaten right after you make them while they're still crispy. Honestly, they don't really keep well stored because the tortilla gets soft, but if you do have leftovers, pop them in the fridge in an airtight container for up to 2 days.

To reheat, place them on a skillet over medium heat for a couple of minutes on each side. You'll get some of that crispiness back, though it won't be quite the same as fresh. I've found that reheating is more about warming them through than getting them perfectly crispy again.

If you want to make these ahead for a gathering, cook all your filling components ahead of time and store them separately. Then assemble and fry right before serving. That's my favorite way to handle it because everything comes together hot and fresh.

Tips And Variations For Irish Tacos

I've made these tacos probably two dozen times now, and here are my best tips:

Make sure your oil is the right temperature. If it's too cool, the tortillas get greasy. If it's too hot, they burn before the inside warms up. Medium heat is really your friend here. You want a gentle sizzle, not an aggressive one.

Don't skip the dressing inside the tortilla. The Thousand Island dressing adds flavor and helps hold everything together. It's such an important part of the whole thing.

Prep everything before you start frying. Once you get into the rhythm of frying tacos, you don't want to be chopping onions or mashing potatoes. Get all your components ready to go.

Try adding crispy bacon. Since I'm always looking for ways to make dishes more special, sometimes I crumble some cooked bacon right into the potato filling. Sarah loves this version better than the original.

Use leftover corned beef brisket instead of deli meat. If you make corned beef from scratch, the chunks work great here. Just shred it instead of slicing it.

Substitute the cheddar with sharp provolone. This changes the flavor profile completely but stays true to the Irish theme. It's a different but equally delicious version.

Frequently Asked Questions

What Are Irish Tacos Made Of?

Irish tacos are typically made with ingredients from traditional Irish corned beef and cabbage dinner, but served taco-style. You get creamy mashed potatoes mixed with cheese, tender corned beef, cooked cabbage, and onions all wrapped in a crispy fried tortilla. Some versions add Thousand Island dressing for tang, which I absolutely love. The combination gives you that comfort food feeling with a fun, handheld twist.

Can I Use Leftover Corned Beef To Make Irish Tacos?

Absolutely, and honestly, this is one of my favorite ways to use up corned beef from St. Patrick's Day dinner or any time I've made a brisket. Just shred or slice it depending on how much you have and how you like it textured. Leftover corned beef works perfectly in this recipe and actually tastes even more flavorful the next day. I always try to save some when I make a whole brisket just so I can use it for these tacos.

What Sauce Goes Best With Irish Tacos?

Thousand Island dressing is built right into these tacos, but if you want to serve extra on the side, that's my top choice. Some people also enjoy sour cream mixed with a little horseradish for extra kick. I've even done ranch dressing and it works, but there's something about Thousand Island that just feels right with all these flavors. Donald is obsessed with the flavor combination, and he's usually pretty picky about sauces.

Can Irish Tacos Be Baked Instead Of Fried?

You can bake them, but honestly, they won't have that crispy tortilla texture that makes them special. If you want to bake them, brush with a little oil and bake at 375 degrees for about 8 to 10 minutes until they're golden. They'll be good, but you'll lose some of that satisfying crunch. I've done it when I want a lighter version, and it works, but frying is definitely the way to go for the full experience.

Recipes You May Like

If you're enjoying these Irish tacos, you'll probably love these other corned beef creations too:

• Reuben Corned Beef Egg Rolls for that same classic flavor combination in a different form, perfect for appetizers or easy lunches
• Irish Corned Beef Nachos when you want loaded nachos with that Irish twist, great for game day or casual gatherings
• Easy Beef And Broccoli Stir Fry if you're looking for another quick 35-minute dinner that uses simple ingredients and comes together fast

Final Thoughts

These Irish tacos have become one of my go-to recipes when I want something that feels a little special but doesn't require a lot of effort. Every time I make them, I'm reminded of how sometimes the best recipes come from just trying something a little different with flavors you already love.

The fact that Alex keeps asking for them, and Sarah actually helps me assemble them without complaining, tells me everything I need to know. This is a recipe that brings people together, and honestly, that's what food should do.

I hope you give these a try and that they become as much of a favorite in your house as they are in mine. Let me know how they turn out, and definitely save this to Pinterest so you remember it the next time you're thinking about St. Patrick's Day dinner or just want something fun for a random Wednesday.

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