Perogy Bacon and Tomato Toss Skillet
Crispy, golden perogies meet savory bacon and sweet, juicy cherry tomatoes in this Perogy Bacon and Tomato Toss Skillet, a one-pan wonder bursting with flavor and simplicity. Quick to make and perfect for busy weeknights, this recipe combines tender potato-and-cheese-filled perogies with sautéed onion, garlic, and a touch of fresh parsley for a vibrant and satisfying dish. The addition of crispy bacon crumbles adds a smoky richness, while the option of freshly grated Parmesan elevates it to a gourmet delight. Ready in just 35 minutes, this skillet meal is as delightful to cook as it is to devour. Serve it hot and let the irresistible medley of textures and flavors win over your taste buds! Perfect for comfort food lovers seeking new inspirations.
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Recipe Information
Ingredients
- 16 pieces frozen perogies (potato and cheese or your favorite variety)
- 6 slices bacon
- 2 cups cherry tomatoes
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cups Parmesan cheese (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the frozen perogies according to package instructions (typically about 5-7 minutes). Drain and set them aside.
Heat a large skillet over medium heat. Add the bacon slices and cook until crispy, about 6-8 minutes. Remove the bacon and place it on a plate lined with paper towels to drain. Once cooled, crumble the bacon into bite-sized pieces.
Discard most of the bacon grease from the skillet, leaving about 1 tablespoon in the pan. Add the olive oil to the skillet.
Dice the onion and mince the garlic. Add them to the heated skillet and sauté for 3-4 minutes until softened and fragrant.
Add the cherry tomatoes (whole or halved, as preferred) to the skillet and cook for another 3 minutes, stirring occasionally, until they start to soften and release their juices.
Gently add the cooked perogies to the skillet. Toss them with the vegetables to coat and allow them to cook for 2-3 minutes to develop a slightly crispy exterior.
Season with salt and black pepper, adjusting to taste. Sprinkle the crumbled bacon over the top and gently toss to combine.
Chop the fresh parsley and sprinkle it over the dish as garnish. If desired, add grated Parmesan cheese for extra flavor.
Serve hot directly from the skillet. Enjoy your Perogy Bacon and Tomato Toss Skillet!
Nutrition Facts
Calories |
2442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 6120 mg | 266% | |
| Total Carbohydrate | 268.6 g | 98% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 28.7 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1149 mg | 88% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2849 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
