Pan-Fried Potato Pierogi with Bacon, Onions, and Creamy Apple Slaw

Golden pan-fried potato and cheese pierogi tossed with smoky bacon and caramelized onions, paired with a crisp apple coleslaw.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 8
• Cuisine: Polish
• Difficulty: Easy
• Cost: $3.51/serving

Dietary

• Nut-Free
• Soy-Free
• Low-Sugar
• Low-Cholesterol
• Low-Calorie

Tags

• sauté
• quick
• comfort food
• classic
• tangy
• rich

Ingredients

• 32 ounce frozen potato and cheese pierogi
• 8 slice bacon (thick-cut, chopped)
• 2 yellow onions (medium, thinly sliced)
• 2 tablespoon butter
• 14 ounce coleslaw mix
• 1 Honeycrisp apple (julienned)
• 0.75 cup sour cream
• 2 tablespoon apple cider vinegar
• 0.25 cup fresh chives (chopped)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Whisk 3/4 cup sour cream, 2 tablespoons apple cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Toss in 14 ounces coleslaw mix and 1 julienned Honeycrisp apple; chill until serving.
2. In a large skillet over medium-high heat, cook 8 slices chopped bacon for 5 minutes until crispy. Remove bacon with a slotted spoon, leaving grease in skillet.
3. Melt 2 tablespoons butter into bacon grease. Add 2 sliced yellow onions and cook for 5 minutes until softened and light golden brown.
4. Add 32 ounces frozen potato and cheese pierogi to skillet. Fry for 4 minutes per side until lightly browned and warmed through.
5. Toss crispy bacon back into skillet with pierogi and onions. Top with 1/4 cup chopped fresh chives and serve with apple slaw.

Notes

Frozen pierogi can go directly into the skillet without pre-boiling when cooked with ample butter and oil.

Nutrition (per serving)

• Calories: 460
• Protein: 14 g
• Carbohydrates: 52 g
• Fat: 22 g
• Fiber: 5 g
• Sodium: 780 mg
• Saturated Fat: 9 g
• Sugar: 8 g
• Cholesterol: 45 mg