Spicy Perogy (monday) Recipe

Cook perogies

Bring a medium pot of salted water to a gentle boil. Add frozen perogies and cook according to package instructions (usually 3–5 minutes) until they float and are tender. Using a slotted spoon, transfer perogies to a plate and set aside to drain.

Pan-roast cactus cut potatoes

In a large skillet over medium-high heat, add 1 tsp olive oil. When hot, add 1 cup Cactus Cut Potatoes in a single layer. Season with 1/4 tsp salt and 1/4 tsp smoked paprika. Cook, stirring occasionally, until golden and crisp, about 6–8 minutes. Reduce heat to medium and add 1 tbsp sour cream to coat the potatoes slightly; stir to combine. Transfer potatoes to a bowl.

Assemble cheese filling

In the same bowl with the cooked potatoes, add 1 cup shredded cheddar, 1 cup shredded pizza mozzarella, 2 tbs sour cream (from the 3 tbs reserved), 1/4 tsp black pepper, and the white parts of 2 sliced green onions. Mix until well combined — the mixture should be slightly creamy and hold together.

Fill perogies (optional step)

If you prefer extra cheesy perogies, gently slit each cooked perogy on one side and spoon about 1 tablespoon of the potato-cheese mixture into each, then pinch closed. Alternatively, you can top whole perogies with the mixture in the next step.

Cook bacon

In a clean skillet over medium heat, add bacon slices. Cook until crisp, turning occasionally, about 6–8 minutes. Remove bacon to a paper towel-lined plate and reserve 1 tablespoon of bacon fat in the skillet (discard excess or save for another use). Once slightly cooled, chop or crumble the bacon into bite-sized pieces.

Make spicy butter

To the skillet with 1 tbsp reserved bacon fat (or if needed, add 1 tbsp unsalted butter), add 1 tbsp unsalted butter and 1 minced garlic clove. Sauté over medium-low heat until fragrant, about 30 seconds. Stir in 1/2 tsp crushed red pepper flakes and the remaining 1/4 tsp smoked paprika and 1/4 tsp salt. Toss briefly to bloom the spices, then remove from heat.

Crisp perogies in skillet

In the skillet used for the spicy butter, increase heat to medium. Add the drained cooked perogies in a single layer (work in two batches if needed). Spoon or brush the spicy butter over the perogies. Cook without moving for 2–3 minutes until the underside is golden and crisp, then flip and crisp the other side 2–3 minutes. Transfer crisped perogies to a serving platter.

Top with potato-cheese mixture and bacon

Spoon the reserved potato-cheese mixture over the crisped perogies (or onto those you slit and filled). Sprinkle crumbled bacon evenly over the top. Return the platter briefly to the warm skillet (or under a broiler for 1 minute) if you want the cheese to melt slightly — watch closely to avoid burning.

Plate and garnish: Dollop the remaining 4 tbs sour cream in the center or on the side of the platter. Scatter the green parts of the sliced green onions and 1 tbsp chopped chives (if using) over the perogies. Grind a little fresh black pepper over the dish and serve immediately while hot.

Serve suggestion: Serve 3 perogies per person as an entrée or 4–6 as a shareable appetizer. Offer extra sour cream and hot sauce at the table for additional heat.