Directions

1. Heat the oil in a medium-sized sauté pan on high heat. Render the corned beef hash down until 70% done. Add the onions and peppers to the sauté pan and sauté until everything is crispy and cooked through. Once complete, remove the mixture from the heat and set aside.
2. In a separate medium-sized skillet on medium-low heat prepare the soft scrambled eggs. Start by adding the butter to the pan and letting it melt. Follow with the eggs. Stir consistently and season with salt and pepper. Once complete, remove from the heat.
3. Warm up the tortillas and lay them on a tray.
4. Add soft scramble to each of the tortillas.
5. Top the soft scramble with the corned beef hash mixture, followed by the shredded cheese.
6. Transfer tacos to a serving dish and serve with sour cream, salsa, lime wedges, and cilantro. Serve immediately.