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Bratwurst-Potato Skillet Dinner

Bratwurst-Potato Skillet Dinner


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.

Cooking Time

Preparation Time : 15

Cook Time : 40

Total Time : 55


Serves 2

  • 2teaspoons extra virgin olive oil

  • 2medium potatoes , cut in half lengthwise and sliced

  • 4 -6 fully cooked bratwursts, cut into bite size pieces (I used Johnsonville)

  • 1small red onion, sliced

  • 1⁄2 red pepper, sliced

  • 1⁄2 yellow pepper, sliced

  • 2tablespoons teriyaki sauce

  • 1tablespoon orange juice

  • 1⁄2 teaspoon dried basil

  • 1⁄8 teaspoon black pepper (or more)


  • 01

    In a large heavy skillet heat the oil over medium heat.

  • 02

    Cook the potatoes until they are lightly browned and crisp-tender, about 20 minutes turning occasionally.

  • 03

    Add the bratwurst, onion, and red and yellow bell peppers.

  • 04

    Stirring occasionally, cook until the vegetables are crisp-tender and heated through, 10-15 minutes.

  • 05

    Combine the teriyaki sauce, orange juice, basil,and pepper in a small bowl.

  • 06

    Stir the sauce mixture into the brats and vegetables, and heat through, about 5-10 minutes.

  • 07

    We served this with Stone Ground Mustard on the side for dipping the brats.



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