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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
This homemade take on the traditional pierogi and potato pancake combo will be a hit with the whole family.
Conveniently frozen, Heinen’s premade pierogies pair perfectly with freshly fried potato pancakes. My family loves serving this on a large platter with plenty of sour cream and green onions.
Pierogi and Potato Pancake Platter
- Cook time:
- 20min
- Prep time:
- 15min
- Total time:
- 35min
- Servings:
- 6
Ingredients
- 1 package Heinen’s homestyle potato & cheddar frozen pierogis, thawed
- 3 lbs. potatoes, grated
- 2 Heinen's cage free eggs
- 1 onion, minced
- 1/4 cup flour
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tsp. Heinen’s organic garlic powder
- 1 tsp. Heinen’s organic onion powder
- 1/4 cup canola oil, if frying traditionally
- Sour cream, for serving
- Sliced green onion, for serving
Instructions
Traditional Fry Directions
- Cook the pierogis according to the package instructions and set aside.
- Rinse and drain the grated potatoes.
- In a large bowl, combine the potatoes, eggs, onion, flour, salt, black pepper, garlic powder and onion powder. Mix well.
- Form the mixture into patties.
- Heat the canola oil in a deep skillet over medium heat. Once warm, add the potato patties and fry until golden brown, about 3 minutes per side. Work in batches as needed, adding more oil to the pan as necessary.
- Serve the pierogis and potato pancakes with sour cream and top with sliced green onion.
Air Fry Directions
- Cook the pierogis according to the package instructions and set aside.
- Rinse and drain the grated potatoes.
- In a large bowl, combine the potatoes, eggs, onion, flour, salt, black pepper, garlic powder and onion powder. Mix well.
- Form the mixture into patties.
- Spray the air fryer basket with cooking spray. Add the potato pancakes into the basket.
- Cook at 380°F for 10 minutes, flipping halfway through.
- Serve the pierogis and potato pancakes with sour cream and top with sliced green onion.
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