Recipe For Potato, Bratwurst and Green Bean Skillet


I had some leftover brats. Not enough to feed the entire gang, but enough to fill us if I sliced them up. I also had something new to try out; some Tropical Traditions coconut oil. I will be fiddling with it a lot this week and then next week.

Anyway, this skillet meal is a fabulous way to use up those few extra brats that may be left after a barbecue.

1. Info for Potato, Bratwurst and Green Bean Skillet

  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Servings: 4
  • Calories: 139kcal

2. Ingredients for Potato, Bratwurst and Green Bean Skillet

  • 5 cooked bratwurst sausages, sliced thickly (about 5 slices per brat)
  • 10 redskin potatoes
  • 2 cans green beans, drained well
  • 3 slices bacon, cooked and crumbled
  • 2 Tbsp oil (I used coconut, but you could use any)
  • 1 tsp dried rosemary
  • salt and pepper

3. Directions:

  1. Quarter the red potatoes and boil until just done.
  2. Drain completely.
  3. Saute the onion in the oil.
  4. Add the rosemary to the onion before it’s completely cooked to release the flavors of the herb.
  5. Toss in the green beans, cut bratwurst and bacon, warming through.
  6. Add the potatoes and toss again.

4. Tips and advices:

  • If you use regular bratwurst, this is gluten free, but if you use beer brats, it isn’t.

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