Bratwurst-Potato Skillet Dinner |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This was really surprisingly good for such a quick and easy meal. The flavors blended well together and Dave added the mustard on the side. I thought this would serve 4 but Dave was hungry so I stated between 2-4 servings. He kept taking the brats out of the pan while I was cooking. From American Home Town Cookbook made my way. Ingredients:
2 teaspoons extra virgin olive oil |
2 medium potatoes, cut in half lengthwise and sliced |
4 -6 fully cooked bratwursts, cut into bite size pieces (i used johnsonville) |
1 small red onion, sliced |
1/2 red pepper, sliced |
1/2 yellow pepper, sliced |
2 tablespoons teriyaki sauce |
1 tablespoon orange juice |
1/2 teaspoon dried basil |
1/8 teaspoon black pepper (or more) |
Directions:
1. In a large heavy skillet heat the oil over medium heat.
2. Cook the potatoes until they are lightly browned and crisp-tender, about 20 minutes turning occasionally.
3. Add the bratwurst, onion, and red and yellow bell peppers.
4. Stirring occasionally, cook until the vegetables are crisp-tender and heated through, 10-15 minutes.
5. Combine the teriyaki sauce, orange juice, basil,and pepper in a small bowl.
6. Stir the sauce mixture into the brats and vegetables, and heat through, about 5-10 minutes.
7. We served this with Stone Ground Mustard on the side for dipping the brats.
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