Prague's Hidden Passage Pierogi Skillet
This dish is a nod to the clandestine routes and layered history of Prague. Tender potato and cheese pierogi are pan-fried until golden, then tossed with caramelized onions and crispy smoked protein, mirroring the revealed pathways and hidden depths of the city. A comforting and hearty lunch or light dinner.
Directions
- 1
Heat olive oil and butter in a large, heavy-bottomed skillet over medium-low heat.
- 2
Add the thinly sliced yellow onion and cook slowly, stirring occasionally, for 15-20 minutes until deeply caramelized and tender. This low and slow process is key for maximum flavor.
- 3
While onions caramelize, render the diced smoked bacon or pancetta in a separate smaller skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving 1 tablespoon of the rendered fat.
- 4
Increase heat under the large skillet to medium-high. Add the frozen pierogi directly to the skillet with the caramelized onions. Cook for 3-4 minutes per side, turning occasionally, until lightly browned.
- 5
Pour in the chicken or vegetable broth. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 5-7 minutes, or until pierogi are tender and the liquid has mostly absorbed.
- 6
Remove the lid and increase heat to medium. Add the crispy bacon and the reserved bacon fat to the skillet. Stir everything together gently, allowing the pierogi to get a final crisp on their exterior.
- 7
Stir in the fresh chopped parsley. Season with salt, fresh black pepper, and an optional pinch of red pepper flakes to taste. Serve immediately, topped with a dollop of sour cream.