I had some bratwurst and a house full of people. Not enough to feed the entire gang, but enough to fill us if I sliced them up. I also had just one parsnip, a bag of frozen leeks and some baby kale. Added to potatoes, they made a very filling meal with leftovers.
You could use brats leftover from a barbecue. I started with fresh ones and cooked them in a separate pan from the vegetables, because even my largest skillet wasn’t big enough. Cut down the ingredients if you don’t have an army of hungry boys to fee.
1. Info for Potato and Bratwurst Skillet
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Potato and Bratwurst Skillet
- 10 bratwurst sausages, sliced thickly (about 5 slices per brat)
- 10 potatoes, peeled and cubed
- 1 parsnip, peeled and cubed
- 1 leek, well cleaned and chopped
- 1 cup frozen baby kale
- 2 Tbsp oil
- 1 tsp dried rosemary
- salt and pepper
3. Directions:
- Heat the oil in a large nonstick skillet.
- Start the leek, onion and parsnip cooking.
- When the parsnip seems mostly cooked, add the potatoes.
- Cover and cook 15 minutes, but stir often to prevent burning.
- When the potatoes are mostly done, add the kale, cover and continue cooking.
- Meanwhile, in a separate pan, cook the bratwurst until done.
- Add it to the skillet, tossing it with the vegetables until well mixed.
4. Tips and advices:
- If you use regular bratwurst, this is gluten free, but if you use beer brats, it isn’t.