Skillet Potato Salad and Brats

Name: Skillet Potato Salad and Brats
Prep time: 40 min
Yield: 4
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.)

6 Ratings

1 Reviews

0 Questions

Prep 40 min
Total 0 min
Ingredients 11
Servings 4

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

By Pillsbury Kitchens

Updated June 29, 2006

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.)

Steps

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.