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Bratwurst-Potato Skillet Dinner

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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.”
READY IN:
55mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

  • 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
  • 12 red pepper, sliced
  • 12 yellow pepper, sliced
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon orange juice
  • 12 teaspoon dried basil
  • 18 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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