Potato Pierogies with Sauerkraut and Carrots
Golden pan-fried pierogies tossed with tangy sauerkraut, sweet carrots, and crispy breadcrumbs. A quick, comforting skillet meal that's ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 12g
Ingredients
- 12 whole frozen potato pierogies
- 1 cup sauerkraut
- 1 medium carrot
- 3 tbsp butter
- ¼ cup breadcrumbs
- 2 whole green onions
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 12 frozen pierogies and cook until they float and are tender, about 5 minutes. Drain well.
- 2
While the pierogies cook, peel and grate the 1 medium carrot. Thinly slice the 2 green onions, separating white and green parts.
- 3
In a large skillet, melt 2 tbsp of the butter over medium heat. Add the grated carrot and white parts of the green onions, cook until softened, about 3 minutes.
- 4
Add the drained pierogies and 1 cup sauerkraut to the skillet. Cook, stirring gently, until the pierogies are golden and the sauerkraut is heated through, about 5 minutes.
- 5
Push everything to one side. Add the remaining 1 tbsp butter and 0.25 cup breadcrumbs to the empty side. Toast, stirring, until golden, about 2 minutes. Toss everything together and top with the green onion greens.
Tools you’ll need
- Large pot
- Large skillet
- Grater
- Colander
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
