Perogy Bacon and Tomato Toss Skillet
- Reviews 1
Ready In: 35 mins
Serves: 3-4
Ingredients
- 8 slices bacon, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 (19 ounce) can tomatoes or 1 (19 ounce) can crushed tomatoes
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon granulated sugar
- 12 -14 frozen potatoes, and cheese perogy (Cheemo potato and cheddar cheese)
- 1⁄4 cup fresh parsley, chopped
Garnish
- grated parmesan cheese (optional)
- sour cream (optional)
Directions
- In a deep skillet, cook chopped bacon, chopped onion, garlic and thyme, stirring occasionally, for 5 to 7 minutes or until bacon is browned. Spoon off fat.
- Add tomatoes, salt and pepper, and sugar; bring to a boil, breaking up tomatoes with back of spoon.
- Cook sauce over medium heat for 10 to 12 minutes or until thickened slightly.
- While sauce is cooking, boil Cheemo perogy according to package directions in a large pot. Drain well and return cooked perogy to the pot.
- Add parsley to the sauce.
- Add sauce to the perogy. Gently turn perogy in the sauce with a spatula to coat well.
- Serve immediately with grated Parmesan Cheese and/or sour cream.
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