Pan-Fried Pierogies
Ready In: 30 mins
Serves: 3-4
Ingredients
- 24 ounces frozen pierogies stuffed with potato and white cheddar cheese (see note above for brand recommendation)
- water
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1⁄2 large onion, sliced thick
- salt and pepper, to taste (or Paula Deen's House Seasonsing, recipe on Zaar)
Directions
- Bring a large pot of water to a boil and add pierogies. Cook 4-5 minutes or until they float the top, drain.
- In a large NON-STICK fry pan, melt the butter with the olive oil. Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning.
- Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish!
- Serve with a dollop of sour cream.
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