This Perogies Recipe with bacon and onions is crazy good — pure comfort food and perfect for a Christmas side dish!
*I’ve added some updated photos since this recipe was published because the originals just didn’t show how ultra creamy they are!
Call me a cheater, but today I’m not showing you how to make perogies (although I did that waaaaaay back here for these Saskatoon Perogies — my all-time, hands down favorite thing to eat ever).
But I am going to show you one Ridiculously Delish way to cook perogies and serve them at your holiday dinners this month.
I mean, regular old mashed potatoes are great ‘n’ all, but creamy potato and cheese stuffed perogies?!? It’s really the best of all of the worlds.
Traditionally, we either had the store bought potato perogies or, for a really special occasion, my mom would make Vareneki or Vareniki or Wareniki filled with saskatoon berries and sugar and we ate them with a savory, salty, white gravy made from butter and cream.
Any idea why it was my favorite meal ever? 😉
Vareniki and perogies (and pierogi) are all essentially the same thing, but one is Ukrainian and one is Polish and then there are all kinds of spellings and misspellings.
I’m taking the easy way out here and calling them Perogies.
Go ahead, get angry.
In reality, you should get excited. Because comfort food has never been this comforting before.
Now, there is a reason these are a treat and not an every day kind of thing. If you eat these every day or even every week and you have a heart attack, you don’t get to blame me. Make them for special occasions or for your Christmas side dish and the whole family will go nuts for them!
Want to bump up the protein? Try this Perogies and Sausage Skillet or these Sheet Pan Perogies and Sausage!
Tips for cooking Perogies:
- When making perogies, it’s important that you invite all of your closest friends to join you. If you’re left alone with a pan of perogies in bacon and onions and cream, there’s no saying what might happen. You can’t put that one on me.
- Because I started with frozen perogies (around here, it’s easy to buy frozen, good quality perogies and not necessarily the mass-produced ones), I boil them first and then add them to the pan with the bacon. I know it’s an extra step and an extra pot, but it’s the holidays so the hubs will be around to wash the dishes anyway, right?
- You can absolutely mix things up and add some veggies to your pan — mushrooms would be great, or broccoli, brussels sprouts, green beans…. there are lots of ways to round out this decadent meal.
What is the best way to cook frozen perogies?
I think boiling is the best way to cook frozen perogies — it takes just a few minutes, and they pop right to the top of the water when they’re ready so there’s no second guessing.
You can also add frozen perogies to casseroles and simmer in one pan recipes, but it’s more difficult to get right because it’s tough to know how much water they will release as they cook and may water down sauces or not cook completely.
I would not add them directly to a hot dry pan without a considerable amount of liquid.
What to serve with perogies:
I won’t blame you if you just sit down with the pan and a fork, but here are a few ideas for serving:
Proteins:
- Roast beef or pot roast with veggies (skip the potatoes on that one)
- Spiral ham
- Sausage (traditionally this has been one of the ways we serve it most often)
Side dishes and sauces:
- Serve with a salad, steamed veggies, or even frozen if you’re feeling the need to bump up the nutritional value.
- We always add them with cream gravy — but not really necessary with this recipe!
- Some people enjoy sour cream with perogies, if you’re into that sort of thing.
Perogies Recipe with Bacon and Onions
written by Ashley Fehr
Ingredients
- 16 potato and cheese perogies frozen
- 2 slices thick cut bacon diced
- 1 small onion diced
- 1 tablespoon unsalted butter
- 3/4 cup heavy cream
- 1/4 teaspoon salt
- ⅛ teaspoon black pepper
- green onions and sour cream to serve as desired
Instructions
- Bring a large pot of lightly salted water to a boil. Add frozen perogies and boil for about 3 minutes or until they float to the top.
- Meanwhile, cook bacon and onion in a large skillet until both are lightly browned.
- Remove cooked perogies to a plate lined with paper towel.
- Add butter to skillet with bacon and onions, then add perogies in a single layer and brown on both sides, about 3 minutes per side.
- Whisk together cream, salt and pepper and add to the hot pan once perogies are lightly browned. Let simmer for 2-3 minutes until thickened slightly (it will bubble up and thicken fairly quickly, so keep an eye on it!).
- Remove from the heat to garnish with green onions if desired and serve.
Nutrition Information
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Lois says
Can I prepare this recipe earlier in the day and then reheat it in the 350 oven later ?
Sharon Ross says
Can I purchase a cook book from The Recipe Rebel? I don’t have a printer.
The Recipe Rebel says
Hi! I’m sorry but I don’t have a cookbook.
Sharon says
I totally enjoy perogies exactly the same way you do. Thank you! Now I’m going to try your recipe for chicken and dumplings. Can hardly wait. My mother made them your way. It will bring back memories.
The Recipe Rebel says
Great to hear! Thank you!
Michelle S. says
I just served this to my husband. He said, this is great! I would have this again. Thank you for the easy and delicious recipe!
The Recipe Rebel says
Hi Michelle! So glad you enjoyed the recipe! Thank you for this kind review!