Perogy Bacon and Tomato Toss Skillet
"For perogy lovers everywhere. An easy to make meal with frozen Cheemo potato and cheddar cheese perogy, or your favorite kind of frozen perogy. A nice combination of bacon, onion, and tomatoes. Adjust the seasonings and quantity of garlic to taste. Garnish with grated Parmesan cheese or another favorite cheese if you like, and some sour cream."
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
3-4
ingredients
- 8 slices bacon, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 (19 ounce) can tomatoes or (19 ounce) can crushed tomatoes
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon granulated sugar
- 12 -14 frozen potatoes, and cheese perogy (Cheemo potato and cheddar cheese)
- 1⁄4 cup fresh parsley, chopped
-
Garnish
- grated parmesan cheese (optional)
- sour cream (optional)
directions
- In a deep skillet, cook chopped bacon, chopped onion, garlic and thyme, stirring occasionally, for 5 to 7 minutes or until bacon is browned. Spoon off fat.
- Add tomatoes, salt and pepper, and sugar; bring to a boil, breaking up tomatoes with back of spoon.
- Cook sauce over medium heat for 10 to 12 minutes or until thickened slightly.
- While sauce is cooking, boil Cheemo perogy according to package directions in a large pot. Drain well and return cooked perogy to the pot.
- Add parsley to the sauce.
- Add sauce to the perogy. Gently turn perogy in the sauce with a spatula to coat well.
- Serve immediately with grated Parmesan Cheese and/or sour cream.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
What a nice change to an old standard. It won't replace the original but will appear on our table again. I wasn't sure I would like the thyme but it smelled and tasted really good. The only change I might make is to make the bacon a bit crispy and then take it out and do the rest of the sauce. Just before serving I would put the crispy bacon back in. I really do love a crispy element in my foods. Just a thought as it really tasted nice as it was. Thanks for the recipe.
RECIPE SUBMITTED BY
foodtvfan
Hamilton, 0
<p>My favorite thing to do is to spend time with family and friends, especially my two grandsons. Cooking, collecting recipe books and tried and true recipes from family and friends, and all the wonderful cooks here at food.com, is what I enjoy too.</p>
<p>My favorite sayings are: Yesterday is history, Tomorrow is a mystery, and Today is a gift; that is why it is called the 'present'. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /> and Remember yesterday, dream about tomorrow, but live for today. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /> </p>
<p>My favorite poem is: <br /><span>Common Things <br /></span>The things I prize of greatest worth, <br />Are just the common things of earth; <br />the rain, the sun, the grass, the trees; <br />The flowers, the birds, the glorious breeze; <br />Clouds that pass, and stars that shine, <br />Mountains, valleys, all are mine; <br />Rivers broad, and open sea <br />Are riches none can take from me. <br />Our God is here on every hand, <br />Upon the sea, upon the land! <br />And day by day my thanks I give <br />That with these common things I live. <br />....Praying Hands</p>
<p>My pet peeve is people who spit gum on the sidewalk even if there is a trash bin a few feet away!! I have stepped in 'fresh' gum a couple of times!! </p>
<p><img src=http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg alt=/ /> <br /><br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/Other/tagforpage1.jpg alt=/ /></p>
