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Potato Bratwurst Skillet

 Potato Bratwurst Skillet
Apples are a sweet and surprising addition to tender potatoes and leftover bratwurst in this stovetop supper. "Having grown up in the Midwest, I love a meat-and-potatoes meal," notes Marcia Graves-Wilbur from Indian Harbour Beach, Florida. "If I can make it all in one pot, it's an added bonus."
6-8 ServingsPrep/Total Time: 30 min.


  • 3 medium red potatoes, cubed
  • 1 cup beef broth
  • 5 Johnsonville® Original Bratwurst, cut into 1/2-inch slices
  • 2 medium tart apples, peeled and cubed
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 3 tablespoons butter


  • In a skillet, bring potatoes and broth to a boil. Reduce heat;
  • simmer, uncovered, for 10 minutes. Add bratwurst, apples, onion and
  • salt; cook for 5-10 minutes or until potatoes are tender and broth
  • has evaporated.
  • Push bratwurst mixture to the sides of pan. Place sugar in the center
  • of pan; cook until sugar is melted and golden brown. Add butter;
  • cook and stir until butter is melted. Toss with the bratwurst
  • mixture; serve immediately. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 cup) equals 266 calories, 18 g fat (8 g saturated fat), 43 mg cholesterol, 740 mg sodium, 17 g carbohydrate, 2 g fiber, 9 g protein.

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Potato Bratwurst Skillet (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer