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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!

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  1. 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.

    1 Reply
    1. re: Gary

      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.

    2. Stuff in cabbage leaves, cover in tomato sauce, bake.

      1. What about using it as a ravioli filling. Buy fresh lasagne noodles and make a yummy sauce - maybe butter sage sauce or a nice rose. Yummy.

        1 Reply
        1. re: RYP

          Posting this on Home Cooking would generate a better response rate. They love these kinds of challenges.

          Me? I'd simply go get the ingredients to make more dough.

        2. 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.

          Viola!