Pierogi with Ham & Peas

It is Fast Friday again and time for another fast and fabulous dinner suggestion.  If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries and allow you to put a real meal on the table in less than half an hour.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

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This dish is the ultimate in comfort food and better yet is composed completely of leftovers.  With all of the prep-work having been done ahead of time, the dish comes together in a flash.  The combination of ingredients ensures that even the picky three-year old in my house are able to find something he likes in the dish. I threw in the peas since I had a bowl of them in the refrigerator but they can easily be omitted and you can serve another vegetable or even a salad on the side.

If you have homemade pierogi in your freezer, this dish can come together in minutes. My Polish grandmother would have disagreed, but you can also buy them pre-made.  When I lived in Western Massachusetts, fresh pierogi could be bought in the fresh foods section of most grocery stores.  If those aren’t available, you can usually find decent frozen ones in the freezer section of the grocery store.  They won’t be quite as good but they will work.

PIEROGI WITH HAM & PEAS

4 Tablespoons olive oil, divided

1 small onion, diced

12 fresh or frozen potato and cheese pierogi

8 ounces cooked ham, diced

1 cup fresh or frozen peas

Salt and pepper to taste

  • If you are using frozen pierogi, bring a large pot of salted water to a boil.  Add the pierogi and cook until they float to the top of the water, 4-5 minutes.  Using a slotted spoon remove from the water and drain. Set aside.
  • In a large skillet over medium-high heat, heat 2 tablespoons of olive oil until shimmering.  Add the onions and saute until browned, 3-4 minutes.  Add the diced ham and stir to combine.  Cook until the ham is heated through.  Remove from the pan and set aside.
  • Add the remaining olive oil to the pan and return the pan to the heat.  When the oil is hot carefully place the pierogi in the pan.  Cook for 4 minutes without disturbing so that a brown crust forms on the outside of the pierogi.  Carefully flip the pierogi and cook for an additional 3-4 minutes.
  • Meanwhile, cook the peas in boiling water until they are hot.  (Alternatively, reheat the peas in a microwave if you are using leftovers).  Drain.
  • Add the ham and onion mixture to the pierogi and cook for an additional minute. 
  • Add the peas and toss to combine.  
  • Season with salt and pepper to taste and serve.

Serves 4

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