Pierogi Skillet Dinner
Transform your weeknight meal routine with this irresistible Pierogi Skillet Dinner, a one-pan wonder bursting with hearty, comforting flavors. Golden, crispy potato and cheese pierogi are paired with smoky sausage, sautéed onions, and sweet bell peppers, creating a satisfying medley of textures and tastes. A hint of paprika and garlic add depth, while fresh spinach intertwines with gooey, melted cheddar cheese for a nutritious yet indulgent finish. Ready in just 35 minutes, this quick and easy recipe is perfect for busy evenings, and the optional sour cream and parsley garnish add a delightful creamy and herbaceous touch. Whether you're feeding a family or indulging in a cozy meal for yourself, this skillet dinner delivers comfort food perfection in every bite.
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Recipe Information
Ingredients
- 16 pieces frozen potato and cheese pierogi
- 2 tablespoons olive oil
- 2 tablespoons butter
- 12 ounces smoked sausage, sliced into rounds
- 1 large yellow onion, thinly sliced
- 1 large red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 cups baby spinach
- 1 cup shredded cheddar cheese
- 0.5 cups sour cream (optional, for serving)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the frozen pierogi to the skillet in a single layer. Cook for 3-4 minutes on each side, or until golden brown and slightly crispy. Remove the pierogi from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Stir in the smoked sausage slices and cook for 5-7 minutes, or until lightly browned. Remove the sausage from the skillet and set aside with the pierogi.
Add the onion and red bell pepper to the skillet. Sauté for 5 minutes, stirring frequently, until the vegetables are tender.
Stir in the minced garlic, paprika, salt, and black pepper. Cook for 1 minute, or until fragrant.
Add the baby spinach to the skillet and stir until wilted, about 1-2 minutes.
Return the cooked pierogi and smoked sausage to the skillet, stirring gently to combine everything evenly.
Sprinkle the shredded cheddar cheese over the top. Cover the skillet with a lid and cook on low heat for 2-3 minutes, or until the cheese has melted.
Remove from heat and garnish with fresh parsley, if desired. Serve immediately with sour cream on the side.
Nutrition Facts
Calories |
2779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.5 g | 267% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 5838 mg | 254% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 27.2 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1311 mg | 101% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2011 mg | 43% | |
*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.
