Pierogi Poutine
3 hours


8 cups Canola oil
4 lb Russet potatoes, washed and dried
1 dozen Cheese perogies
1 cup Sour cream
8 strips Bacon
Traditionally, poutine has three ingredients: french fries, cheese curd and gravy. This variation on the original adds pierogies, sour cream and bacon to give it a distinctive Polish flavor.


  1. Cut potatoes into lengths of about 1/4" x 1/4" x 4". Place in a large bowl, cover with cold water, and refrigerate for about 2 hours.
  2. Pour oil to a depth of 3" in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 325 deg.
  3. In a medium saucepan, heat 2 tsp canola oil over medium high heat. Chop the bacon up into 1/2" pieces and fry until starting to get crispy.
  4. Boil the perogies in plenty of boiling water in a large pot. When they float remove with a slotted spoon to a plate.
  5. Heat a large nonstick pan with 2 tablespoon of canola oil over medium high heat. Brown the boiled perogies on both sides (about 4-5 minutes per side). Remove from the pan and drain on paper towels or a clean towel.
  6. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes.
  7. Drain on paper towels, and let cool for 20 minutes. Increase temperature to medium-high, and heat oil until it reads 375 deg. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2 minutes.
  8. Transfer fries to paper towels to drain briefly, and then divide among serving bowls. Top each serving of fries with perogies, spoon sour cream on top and top with bacon.