Prairie Perogies with Bacon & Onion
Potato-cheddar perogies pan-fried with bacon and onion — a Prairie Ukrainian-Canadian classic.
Ingredients
- 500 g frozen potato-cheddar perogies (or homemade)
- 6 slices bacon, chopped
- 1 large onion, sliced
- 2 tbsp butter
- ½ cup sour cream, to serve
- Chopped dill or green onion, to serve
Equipment
- Skillet
- Pot
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Boil perogies in salted water until they float, about 3–4 minutes. Drain and toss with 1 tbsp butter.
4 min timer - 2
In a large skillet, cook bacon until crisp; remove and reserve.
- 3
Cook onion in bacon fat over medium-low heat, 12–15 minutes, until deeply golden. Add remaining butter.
15 min timer - 4
Add perogies to the pan and fry until crisp on both sides, 2 minutes per side.
2 min timer - 5
Return bacon; toss. Serve with sour cream and dill.
Substitutions
- bacon: smoked mushrooms for a vegetarian version
Storage
Refrigerate up to 3 days.
Freezer
Freeze uncooked perogies up to 3 months.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
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