Skillet Breakfast Hash with Pierogies and Eggs

AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.

Ingredients

• Reserve exactly 8 cooked pierogies and 1/4 cup reserved filling. leftover Loaded Baked Potato Pierogies

• 1 small yellow onion (about 1/2 cup diced)
• 1 small bell pepper (about 1/2 cup diced)
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon chopped cooked bacon
• Salt and pepper to taste
• 2 large eggs
• 2 tablespoons shredded sharp cheddar
• 1 tablespoon thinly sliced green onions for finish

Directions

1. Heat a 10-inch skillet over medium-high (surface ~375°F). Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add the diced onion and bell pepper and sauté 4–5 minutes until softened and edges lightly browned.
2. Cut each of the 8 pierogies into quarters. Add the pierogi pieces to the skillet in a single layer and spread evenly. Cook without stirring for 2–3 minutes to get a golden crust, then toss/turn pieces and continue to cook another 3–4 minutes until most pieces are crisp and browned on multiple sides.
3. Stir in the reserved 1/4 cup filling and 1 tablespoon chopped bacon, folding gently so the filling warms and seizes into the hash; taste and season with a pinch of salt and a grind of black pepper.
4. Make two wells in the hash and crack one egg into each well. Reduce heat to medium-low, cover the skillet, and cook 4–6 minutes for runny yolks or 7–9 minutes for set yolks (eggs should reach at least 145°F for preferred doneness; pierogi pieces should be 165°F).
5. Sprinkle 2 tablespoons shredded cheddar across the skillet, cover 30 seconds to melt the cheese, then remove from heat.
6. Divide the hash between two plates, spoon pan juices over the top, and finish with 1 tablespoon sliced green onions. Serve immediately with hot sauce or sour cream if desired.

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