- 4 Johnsonville® Original Brats, halved and sliced
- 1 package (20 ounces) refrigerated diced potatoes with onion
- 1 cup fresh or frozen corn
- 1 medium green pepper, chopped
- 1/4 cup chopped roasted sweet red peppers
- 3/4 cup shredded Colby-Monterey Jack cheese, divided
- 1/2 teaspoon seasoned salt
- In a large skillet, cook bratwurst over medium heat until meat is no longer pink; drain. Stir in the potatoes, corn and green pepper. Cook, covered, over medium heat for 12-15 minutes or until vegetables are tender, stirring occasionally.
- Stir in the red peppers, 1/2 cup cheese and seasoned salt; heat through. Sprinkle with remaining cheese. Yield: 4 servings.
Reviews forBratwurst Hash
"We loved this. I did use Italian sausage in place of bratwurst. I made this when we had company over and everyone loved it!"
"This recipe is awesome! My husband and daughter went back for seconds, and told me next time to double the recipe. Will def be making this again!"
"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."
"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."
"This one is a deeper and you can make it your own by adding different spices and ingredients."
"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."
"great taste and easy to make!! My family loved it!!"