Description
A quick, hearty, and comforting one-pan dinner featuring tender potato-and-cheese pierogis, smoky sausage, sweet bell peppers, fresh spinach, and savory seasonings. This 30-minute skillet meal is perfect for busy weeknights and satisfies even the hungriest eaters.
Ingredients
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12 frozen potato and cheese pierogis
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1 lb smoked sausage (kielbasa), sliced
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1 medium onion, diced
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1 red bell pepper, sliced
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3 cloves garlic, minced
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2 cups fresh baby spinach
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2 tbsp olive oil, divided
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1 tsp paprika
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Salt and pepper, to taste
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Fresh parsley, chopped (optional, for garnish)
Instructions
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Heat 1 tbsp olive oil in a large skillet over medium heat. Add sliced sausage and cook 5–7 minutes until browned. Remove and set aside.
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In the same skillet, add remaining olive oil. Toss in diced onion and bell pepper. Cook 4–5 minutes until softened.
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Add garlic and paprika. Cook 1 minute until fragrant.
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Stir in frozen pierogis. Cook 7–10 minutes, flipping occasionally until golden and heated through.
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Return the sausage to the skillet. Add spinach and cook until wilted, about 2 minutes.
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Season with salt and pepper, garnish with parsley if desired, and serve hot.
Notes
Don’t overcrowd the pierogis to ensure proper browning.
Add crushed red pepper flakes for heat or a spoonful of sour cream for extra creaminess.
Swap kielbasa for chicken sausage or plant-based sausage.
Serve with salad, garlic bread, or a dollop of sour cream for extra flavor.
Leftovers can be refrigerated up to 3 days or frozen (texture may soften). Reheat in a skillet with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet/Stovetop
- Cuisine: Eastern European-American Fusion