Pan-Fried Pierogies

Name: Pan-Fried Pierogies
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)

6 ingredients

4 steps

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

1

Bring a large pot of water to a boil and add pierogies. Cook 4-5 minutes or until they float the top, drain.
2

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.
3

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!
4

Serve with a dollop of sour cream.