Pan-Fried Pierogies

Pan-Fried Pierogies

from food.com
1 serving(s)

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. 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. 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. 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. 4

    Serve with a dollop of sour cream.