Skillet Potato Salad and Brats

Combine comfort foods brats and potatoes in one easy skillet meal. You don't even have to touch a potato peeler!

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Servings 4

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( 6 ) Ratings

6 Ratings

5 Stars 22%

4 Stars 11%

3 Stars 22%

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ingredients 11
Prep Time 40 min
Total Time 0 min

Ingredients

2: slices bacon

1/2: cup sliced green onions

1/2: green bell pepper, finely chopped

4: cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.)

3/4: cup water

1/3: cup cider vinegar

3: tablespoons sugar

2: teaspoons cornstarch

3/4: teaspoon salt

1/4: teaspoon pepper

4: cooked smoked bratwurst (about 10 oz.)

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Directions

1 Cook bacon in large nonstick skillet until crisp. Remove bacon from skillet; reserve drippings in skillet. Drain bacon on paper towel; crumble. Set aside.
2 Reserve 2 tablespoons onions for garnish. Add remaining onions, bell pepper and potatoes to bacon drippings in skillet; cover and cook over medium-high heat for 7 to 9 minutes or until vegetables are crisp-tender, stirring frequently.
3 Meanwhile, in small bowl, combine water, vinegar, sugar, cornstarch, salt and pepper; blend well.
4 Add cornstarch mixture to skillet; cook and stir 2 to 3 minutes or until sauce is bubbly and thickened. Arrange bratwurst over potato mixture; push gently into potatoes. Reduce heat to medium-low; cover and cook 7 to 9 minutes or until bratwurst are thoroughly heated. Sprinkle with reserved green onions and crumbled bacon.