In a large heavy skillet heat the oil over medium heat.
Cook the potatoes until they are lightly browned and crisp-tender, about 20 minutes turning occasionally.
Add the bratwurst, onion, and red and yellow bell peppers.
Stirring occasionally, cook until the vegetables are crisp-tender and heated through, 10-15 minutes.
Combine the teriyaki sauce, orange juice, basil,and pepper in a small bowl.
Stir the sauce mixture into the brats and vegetables, and heat through, about 5-10 minutes.
We served this with Stone Ground Mustard on the side for dipping the brats.