Pierogi and Sausage Skillet Hash
Pierogies, summer sausage, and powdered eggs in one skillet. Breakfast for dinner, or dinner for breakfast.
- calories
- 720
- weight
- 8 oz
- cal / oz
- 90
- protein
- 33 g
- serves
- 4, scales
- prep
- 5 min
- cook
- 20 min
- total time
- 25 min
- water
- 180 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Dinner
- Campfire coals
- Grill grate
- Canister stove
- Liquid fuel
- Car camping
- Basecamp
- Canoe / raft
- One pot
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Mini pierogies | 1 box (about 16 oz) | cheddar and potato; keep frozen in the cooler until the morning you cook |
|---|---|---|
| Summer sausage or hard smoked sausage | 12 oz | replaces raw breakfast sausage, which will not keep |
| Powdered whole eggs | 1/2 cup dry | equals about 6 eggs |
| Powdered whole milk | 3 tbsp | stirred into the egg water |
| Hard cheddar | 6 oz | grate it at home |
| Seasoned salt | 1/2 tsp | |
| Oil | 2 tbsp |
Method
- Cut the sausage into coins. Fry it in the oil over medium heat in a deep skillet until the edges brown, five minutes or so. Push it to one side.
- Add the pierogies straight to the same pan, no thawing. Turn the heat down a step and cook them ten minutes, flipping every couple of minutes, until they are soft in the middle and browned in places.
- Boil 180 ml of water and let it cool for a minute. Whisk in the egg powder, milk powder, and seasoned salt until there are no dry lumps.
- Pour the eggs over everything. Stir slowly and constantly until they set into soft curds. Do not walk away; over a fire this takes about two minutes.
- Kill the heat, scatter the cheese over the top, and put a lid or foil on the pan for three minutes to melt it.
This started as an oven casserole, which is not a thing you have. The rebuild is a skillet: the pierogies brown in the sausage fat instead of steaming in a dish, and the eggs go in last so they set around everything rather than baking into a slab.
The two real substitutions are raw breakfast sausage for a cured one, and fresh eggs and milk for powder. Raw sausage is a food safety problem after day one and eggs crack in a pack. Powdered eggs need slightly cooler water than boiling or they scramble in the cup before they reach the pan. Pierogies come out of the freezer at home and hold in a cold cooler for a day or two; past that, use the potato flake version.
Packing
Sausage, cheese, and the pierogi box ride in the cooler. Egg powder, milk powder, and seasoned salt go in one small jar so the wet mix is one pour and one whisk.
Variations
- No cooler at all: swap the pierogies for two cups of instant potato flakes stirred in at the end, and the whole thing goes shelf-stable.
- A packet of dried onion flakes bloomed in the sausage fat gives it more depth than the seasoned salt does.
- Hot sauce belongs here more than ketchup does.
https://homeandkind.com/blogs/food-recipes/pierogy-breakfast-casserole