Bratwurst-Potato Skillet Dinner

Description: 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.

Ingredients:

• 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
• 1/2 red pepper, sliced
• 1/2 yellow pepper, sliced
• 2 tablespoons teriyaki sauce
• 1 tablespoon orange juice
• 1/2 teaspoon dried basil
• 1/8 teaspoon black pepper (or more)

Steps:

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.