Eastern European Skillet

By margiekyle

Ingredients

• 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)
• 3-4 fist-sized yukon gold potatoes
• 1 box or a dozen homemade pierogies
• 4-5 slices (preferably thin slices) swiss cheese
• salt and pepper to taste

Details

Servings 5
Preparation time 10mins
Cooking time 40mins
Adapted from justapinch.com

Preparation

Step 1

Slice 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.

Push 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.

Add 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.

Top with slices of swiss cheese and put the lid on until cheese melts. Serve from the skillet with a large green salad.