Bratwurst Hash Recipe
Bratwurst Hash Recipe photo by Taste of Home

Bratwurst Hash Recipe

Publisher Photo
Looking for something homey that’s stick-to-your-ribs good? This satisfying, delicious recipe is for you. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 4 uncooked bratwurst links, casings removed
  • 1 medium green pepper, chopped
  • 1 package (20 ounces) refrigerated diced potatoes with onion
  • 1 cup fresh or frozen corn, thawed
  • 1/4 cup chopped roasted sweet red pepper
  • 1/4 teaspoon salt or 1/2 teaspoon seasoned salt
  • 3/4 cup shredded Colby-Monterey Jack cheese

Nutritional Facts

1-1/2 cups equals 506 calories, 31 g fat (13 g saturated fat), 82 mg cholesterol, 1,458 mg sodium, 35 g carbohydrate, 3 g fiber, 19 g protein.

Directions

  1. In a large nonstick skillet, cook bratwurst and green pepper over medium heat 4-6 minutes or just until sausage is no longer pink, breaking up sausage into large crumbles.
  2. Stir in potatoes, corn, red pepper and salt; spread evenly onto bottom of skillet. Cook 10 minutes without stirring. Turn mixture over; cook 7-8 minutes longer or until potatoes are tender. Sprinkle with cheese. Yield: 4 servings.
Originally published as Bratwurst Hash in Simple & Delicious August/September 2010, p14

Nutritional Facts

1-1/2 cups equals 506 calories, 31 g fat (13 g saturated fat), 82 mg cholesterol, 1,458 mg sodium, 35 g carbohydrate, 3 g fiber, 19 g protein.

Reviews for Bratwurst Hash

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 1, 2012

This was a hit with the hubby. I did not use refrigerated diced potatoes, I diced up red potatoes and fried them first with a chopped onion. The roasted red pepper gave this dish a great flavor. Easy to make.

Another great way to use bratwurst.

MY REVIEW
Reviewed Jan. 12, 2011

This was very easy, and good. Not super though. I served it with Ketchup and hot sauce, and that kicked it up a bit. Needed a little more flavor. I also was out of roasted red peppers, so I used fresh red bell peppers instead. May make something similiar again, but probably not this exact recipe.

MY REVIEW
Reviewed Sep. 19, 2010

This one is a deeper and you can make it your own by adding different spices and ingredients.

MY REVIEW
Reviewed Sep. 9, 2010

I used fresh corn (I was a little afraid to use frozen...too soggy). I made no other modifications. The dish turned out great. It made great lunch leftovers too.

MY REVIEW
Reviewed Sep. 5, 2010

great taste and easy to make!! My family loved it!!

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