Perogy Skillet Hash


Perogy Skillet Hash

Course 4. Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 People


  • 1 pkg. Pelmen Foods Potato & Fried Onion Perogies*
  • 5 Bacon strips chopped
  • 1 Small yellow onion diced
  • 1 cup Red pepper diced
  • 4 Eggs
  • ½ cup Smoked cheddar, shredded
  • Salt and fresh ground pepper
  • 1 tbsp. Flat leafy parsley finely chopped


  • Preheat oven to 400C.
  • Bring a large pot of water to a boil. Boil perogies and stir occasionally for 5 mins. Drain and set aside.
  • In a large skillet over medium heat, fry bacon until golden and crispy. Remove and set aside.
  • Leave one table spoon of the bacon grease and sauté onions until soft and translucent, 1-2 minutes.
  • Add red peppers and sauté for an additional minute. Toss in perogies and cook stirring occasionally for 3-4 minutes.
  • Add bacon and stir to mix well. Remove skillet from the heat and make 4 shallow indentations into the perogy hash. Crack an egg into each indentation.
  • Top with shredded cheese around the eggs and transfer skillet to the oven and bake until the egg whites set, about 8-10 minutes.
  • Season with salt and pepper to taste and sprinkle with parsley.


Possible Toppings: Feta, Hot Sauce, Cilantro, Chives
*Use any savoury Pelmen Foods Perogies for this recipe.