Eastern European Skillet
Featured Pinch Tips Video
- 1 pkg
- polska kielbasa or similar sausage (we use turkey kielbasa)
- 1 medium
- yellow onion
- 1 can(s)
- frank's kraut (or similar amount of bagged kraut)
- fist-sized yukon gold potatoes
- 1 box
- or a dozen homemade pierogies
- 4-5 slice
- (preferably thin slices) swiss cheese
- salt and pepper to taste
1Slice the onions into thin rings, slice the potatoes into thin slices and then in half, slice the kielbasa. In a large, cast iron skillet, heat fat of your choosing on medium heat and saute onions and potatoes until cooked and slightly golden. Add pepper and a small amount of salt as they cook.
2Push cooked potatoes to the side and add frozen pierogies and a little more oil or butter. Cook for 4 minutes with a lid on. Turn the pierogies and mix with the potatoes.
3Add the kielbasa and stir. Cook until slightly browned and warmed or at least 4 more minutes for frozen pierogies. Homemade can be added with the kielbasa. Add the sour kraut and stir. Cook until warmed through.
4Top with slices of swiss cheese and put the lid on until cheese melts. Serve from the skillet with a large green salad.