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Skillet Potato Salad and Brats

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Skillet Potato Salad and Brats
  • Prep 40 min
  • Total 0 min
  • Ingredients 11
  • Servings 4
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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 Jun 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.

Nutrition Information

460 Calories, 21g Total Fat, 16g Protein, 52g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
460
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
8g
40%
Cholesterol
45mg
15%
Sodium
890mg
37%
Total Carbohydrate
52g
17%
Dietary Fiber
3g
12%
Sugars
10g
Protein
16g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
3 Starch; 1/2 Fruit; 1 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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