Eastern European Skillet

This one skillet dish can be served with a green salad for an easy, delicious meal.

1 pkg kielbasa or similar sausage (sliced)
1 medium yellow onion (sliced into thin rings)
1 can kraut (or similar amount of bagged kraut)
3 or 4 medium sized Yukon gold potatoes (sliced thinly)
1 box or a dozen homemade pierogies
4 or 5 thin slices of Swiss cheese
salt and pepper to taste

In a large skillet, heat the fat of your choice on medium heat. Saute the onions and potatoes until cooked and slightly golden in color. Add pepper and salt as they cook. Push the potatoes and onions to the side, add the frozen pierogies and a little more butter or oil. Cook an additional 4 minutes covered. Turn the pierogies and mix with the potatoes and onions. Add the kielbasa and stir. Cook until slightly browned and warmed or at least 4 more minutes for frozen pierogies (home made pierogies can be added with the kielbasa). Add the kraut and stir.  Top with the slices of cheese, replace the lid, and when the cheese has melted, serve directly from the skillet.

Keep your fork


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