Leftover pierogi filling?
I made a batch of pierogies lastnight, and I wound up with A LOT of leftover filling, and am wondering what to do with it, since I don't have ingredients for more pierogi dough. It's potato, cheddar and onion filling. I suppose I could just eat it like mashed potatoes, but I'd kind of like to do something different. Any ideas would be appreciated!
Why not keep it Polish and make some potato pancakes out of it? Here is our potato pancake recipe, so all you need to do really is add some eggs to the batter, and seasonings (optional) and fry them up. You may have to adjust the flour to make them thicker or thinner, depending on your preference:
Polish Potato Pancakes Recipe (Placki Ziemniaczane)
4-5 large potatoes, peeled and grated
1 large onion
3-4 minced garlic cloves
4 tbsp flour
1/2 teaspoon marjoram
1/2 teaspoon salt (minimum)
Freshly ground black pepper
Sour Cream Topping
Sour Cream Topping
1 cup sour cream
1 tablespoon lemon zest (or lemon peel from one Meyer lemon)
2 teaspoons sugar
1/4 teaspoon salt
freshly ground pepper
POTATO PANCAKES RECIPE
1. Using a food processor or hand shredder, grate potatoes and onion using the finest grader. The finer the potatoes are grated, the better because it is easier to cook. If you grate the potatoes in larger chunks, you will just have to cook longer and use a little bit more oil for taste.
2. Squeeze potatoes and onions with hands to remove excess liquid.
3. Put grated potatoes and onion in a large bowl and mix with eggs, garlic, flour, marjoram, salt, and pepper.
4. Heat oil in large frying pan until almost smoking. Carefully put a large spoonful of the potato mixture into the pan and flatten with a fork. Repeat until you have 3-4 pancakes in the pan. Fry each pancake until it is golden brown on both sides. Remove with spatula and drain on a paper towel.
5. Serve potato pancakes warm with topping of choice. If using the sour cream topping, simply mix all ingredients together and serve on the side.
I would offer a link to this recipe page for a photo, but it looks like they don't want me to do that.
1. I don't know why it wouldn't be good stuffed in an omelet.
2. Fry up a little chorizo (or other ground meat and make it spicey), mix it into the potato-mix, re-season with chilli powder, cumin and smoked adobe powder (or diced up canned adobes in sauce). Then roll up the filling with tortillas and put in 9 x 13 dish, cover with favorite enchillada sauce and cheese and bake.
Let me know if you do #2. I'm getting hungry now.
The last time the exact same thing happened to me we had it for breakfast the next morning with bacon and eggs. Throw it in a frying pan with hot butter, squish it down a bit with a spatula and flip it occasionally until it is a bit browned and crispy. Just think of it as a variation on hashbrowns. Sure it's not really that "different" (and probably not very healthy either) but it was very tasty and nothing went to waste.
I agree with Gary - this is a great use for leftover cooked potatoes of all types. If you want to make it a "little" healthier, you can add some cooked greens (any type - cabbage, collards, chard, spinach) to the mixture before forming into hamburger-like patties, dusting with a little flour to encourage browning, & cooking in some melted butter in a hot pan (cast iron is perfect for this) until browned & heated through. This can even be served as a dinner side dish in addition to a breakfast side.