POTATO Herb PIEROGIS in BROWN BUTTER
frozen potato pierogis, thawed (as many as you want)
about 2-4 TB butter per 12 pierogis used ....................1/2 tsp. Kosher salt, if butter is unsalted
about 1/2 tsp. fresh rosemary, minced (oregano, basil or parsley would also be good)
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Melt the butter in a skillet over high-medium heat (I let my butter get a little brown too). (NOTE: I have a heavy non-stick skillet, so only needed the butter for flavor. If you're using a cast iron or skillet that will stick, you may want to spray with buttery non-stick spray first or use more butter.)
Put the thawed pierogis in a single layer in the frying pan. Sprinkle with your minced herbs and Kosher salt. Saute on each side until it's golden brown; then flip and do the other side.
You can eat them immediately, or reheat in the microwave later. They're good as-is, but also good with sour cream and/or applesauce on the side (like you'd eat potato pancakes).