Pierogi Tacos

Cook the potatoes: Peel and cube potatoes. Place in a large pot, cover with cold salted water. Bring to a boil, then simmer for 15-20 minutes until fork-tender. Drain well.

Caramelize the onions: While potatoes cook, melt 3 tablespoons butter in a skillet over medium-low heat. Add sliced onions and cook slowly for 20-25 minutes, stirring occasionally, until deeply golden and sweet. Season with salt.

Cook the bacon: In another skillet, cook bacon until crispy. Drain on paper towels, then crumble into bits. Reserve 1 tablespoon bacon fat if cooking kielbasa.

Optional - cook kielbasa: If using, slice kielbasa into coins and cook in reserved bacon fat over medium-high heat until browned on both sides, about 3 minutes per side.

Mash the potatoes: Add butter and sour cream to the drained potatoes. Mash until smooth and creamy. Fold in shredded cheddar while potatoes are still hot. Season with salt and white pepper.

Keep filling warm: Cover the potato mixture and keep warm. The filling should be thick enough to scoop but still creamy.

Warm tortillas: Heat tortillas in a dry skillet until pliable. Keep wrapped in a clean towel.

Assemble: Spread a generous scoop of cheesy potato filling down the center of each tortilla. Top with caramelized onions, bacon bits, kielbasa (if using), a dollop of sour cream, and a sprinkle of fresh chives.

Serve immediately: These are best enjoyed hot. Serve with extra sour cream and chives on the side. A side of sauerkraut is very Cleveland-appropriate!