Breakfast Ideas: Potato and Sauerkraut Pierogi
I’ve always believed the best breakfast ideas come wrapped in dough. And if you’re anything like me, you’ve probably looked at mashed potatoes and thought, these need a carb jacket. Pierogi are just that—pillowy dumplings filled with tangy sauerkraut and smooth potatoes. They’re the kind of cozy recipes that make chilly mornings feel like a warm hug from your grandma.
This one’s not fast food—it’s the food you make when you want to slow down. When the potatoes are fluffy, the sauerkraut is sharp, and your fingers are dusted with flour, you’ll know you’re right where you should be. It’s perfect for those craving healthy potato recipes but still want to feel like they’re indulging in something real. With this dish, you’re not just cooking, you’re making memories one fold at a time.
And if you're looking for potato ideas or cozy food recipes to fill your weekend, these pierogi are a breakfast win. They tick all the boxes—potato meals that comfort, potato recipes dinner-worthy, and a serious contender for your list of cozy recipes.
Servings: 6 servings
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup unsalted butter, softened
- 1 tablespoon oil (for sautéing)
- 1/2 small yellow onion, finely diced
- 1 1/2 cups mashed potatoes (room temperature)
- 1 cup sauerkraut, well-drained and chopped
- Salt and black pepper, to taste
- Butter or oil for pan-frying, optional
- Sour cream and chives, for serving
Instructions
- In a large bowl, combine flour and salt. In a separate bowl, whisk together egg, sour cream, and butter. Mix wet into dry until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for about 8–10 minutes until smooth. Wrap in plastic and let it rest for 30 minutes.
- Heat oil in a skillet. Add diced onion and sauté until golden, about 4–5 minutes.
- In a bowl, combine mashed potatoes, sauerkraut, and sautéed onions. Season with salt and pepper. Set aside.
- Divide dough in half and roll out to about 1/8-inch thick. Cut into 3-inch rounds using a cookie cutter or glass.
- Place a heaping teaspoon of filling into the center of each round. Fold over and seal edges with a fork.
- Bring a large pot of salted water to a boil. Cook pierogi in batches until they float, about 3–4 minutes. Drain.
- Optional: Pan-fry boiled pierogi in a bit of butter or oil until golden and crispy on both sides.
- Serve warm with sour cream and a sprinkle of fresh chives.