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! MORE+ LESS-

By Pillsbury Kitchens

June 29, 2006

slices bacon

1/2

cup sliced green onions

1/2

green bell pepper, finely chopped

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

3/4

cup water

1/3

cup cider vinegar

tablespoons sugar

teaspoons cornstarch

3/4

teaspoon salt

1/4

teaspoon pepper

cooked smoked bratwurst (about 10 oz.)

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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.