Perogy Skillet Hash
4. Main Course
Pelmen Foods Potato & Fried Onion Perogies*
Small yellow onion diced
Smoked cheddar, shredded
Salt and fresh ground pepper
Flat leafy parsley
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.
Recipe Provided By Pelmen.com