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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."
Ingredients
- 3 medium red potatoes, cubed
- 1 cup beef broth
- 5 fully cooked bratwurst links, 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
Directions
- 1. 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.
- 2. 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.
Nutrition Facts
1 cup: 266 calories, 18g fat (8g saturated fat), 43mg cholesterol, 740mg sodium, 17g carbohydrate (9g sugars, 2g fiber), 9g protein.
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