PIEROGI POTATO FRY
What to do with leftover baked potatoes? A simple Sunday morning breakfast dish that will delight your significant other. Fried pierogi and baked potato in a simple mustard sauce. Garnish with chopped kosher dill pickle to take it through the roof! Why not serve it with a glass of champagne and orange juice? It’s your day off, enjoy!
3 T. corn oil
6 froz. onion and/or garlic flavored potato pierogies
3 sm. leftover baked potatoes, peeled and cut into 1/2 inch cubes
a sprinkling of onion powder and garlic powder
freshly ground black pepper
1/4 c. prepared yellow mustard
1/2 c. water
1 whole kosher dill pickle, 1/4 inch dice, for garnish
In large skillet, over medium-low heat, melt oil. Place pierogies in even layer in skillet and cook till golden brown on that side.
Add potato cubes. Flip pierogies over, distributing potatoes, then cook on medium heat till browned on the flip side.
Sprinkle with onion and garlic powders, salt and freshly ground pepper to taste. Toss, then raise heat to medium-high.
In small cup combine mustard and water and stir till smooth. Pour sauce over all, and immediately cover the skillet to trap the steam. Cook 1-2 minutes.
Remove cover, stir, flip, and keep cooking till liquid evaporates. Remove from heat immediately.
Plate, top with diced pickle and serve.
Notes: What can be simpler that? A restaurant-style breakfast done in minutes! If you’re not a breakfast person, then why not make it for supper?
The mustard sauce is subtle and hugs the pierogies and potatoes beautifully.
Most grocery stores carry potato and cheese pierogies, but where there’s cheese, there’s also potato and onion, since most companies that make the potato and cheese pierogies also make the onion and potato pierogies. All the grocery has to do is order them.
Giorgio and Supreme Pierogies brands are two companies that make both.