This brats and potatoes skillet is a fast meal that comes together in a single pan. Sliced sausage rounds cook alongside tender red potatoes, chopped onions, and green bell peppers.
The entire dish takes about half an hour from start to finish. A quick sauce made from soy sauce, orange juice, and dried basil coats the meat and vegetables right at the end of cooking.
Why You’ll Love Brats and Potatoes
- Covering the skillet during the first few minutes traps steam to soften the potatoes while the hot oil browns the edges.
- Using fully cooked bratwurst cuts down the cooking time and eliminates the need to handle raw meat on busy weeknights.
- Mixing the soy sauce and orange juice in a separate bowl ensures the seasoning distributes evenly over the bulky ingredients.
Brats and Potatoes Ingredients
- Bratwurst: Look for fully cooked, smoked, or pre-boiled bratwurst links. If you only have raw brats, you need to cook them completely before slicing them into the pan.
- Red potatoes: These hold their shape well during pan-frying. Waxy varieties like Yukon Gold also work if you do not have red potatoes.
- Canola oil: A neutral oil with a high smoke point helps brown the potatoes without burning. Vegetable oil or light olive oil are fine substitutes.
- Soy sauce: Use standard or low-sodium soy sauce. This provides the savory base for the quick pan glaze.
- Orange juice: A small splash adds acidity and sweetness. Apple juice or a squeeze of lemon can stand in if needed.
Exact quantities are in the recipe card below.
How to Make Brats and Potatoes
Step 1: Brown the potatoes
Heat the oil in a large skillet and add the sliced red potatoes. Covering the pan helps the potatoes cook through while the bottoms get crispy. Stir them a few times so they brown evenly on both sides.
Step 2: Add the sausage and vegetables
Toss the sliced bratwurst, onions, and green peppers into the skillet with the potatoes. Leave the pan uncovered for this stage. Cook the mixture until the onions soften and the sausage pieces are hot.
Step 3: Glaze the skillet
Whisk the soy sauce, orange juice, and seasonings together in a small dish. Pour this liquid over the hot ingredients. Let it bubble for a minute or two while stirring so everything gets a glossy, savory coating.
Storage Tips for Brats and Potatoes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended because the potatoes will become mushy when thawed. Reheat portions in a skillet over medium heat until warmed through, or microwave in 30-second bursts.
Expert Tips for Brats and Potatoes
- If using raw bratwurst instead of fully cooked links, cook them thoroughly before slicing. Ground pork products must reach a safe internal temperature of 160°F (71°C) on a meat thermometer.
- Cut the potatoes into even 1/4-inch slices so they cook at the same rate. Thicker slices will require a few extra minutes in the covered skillet.
- The orange juice adds a mild sweetness that balances the salty soy sauce. You can use bottled juice or squeeze a fresh orange wedge.
What to Serve with Brats and Potatoes?
Serve this skillet with a crisp green salad or some steamed green beans to add a fresh element to the meal.
Brats and Potatoes Recipe FAQs
Can I use raw bratwurst for this recipe?
Yes, but you must cook them first. Brown the raw links in a skillet or boil them until they reach an internal temperature of 160°F (71°C). Once they are fully cooked, slice them and proceed with the recipe.
Do I need to peel the red potatoes?
Peeling is unnecessary. Red potato skins are thin and add nice texture and color to the finished dish. Just wash and dry them well before slicing.
What other vegetables can I add to the skillet?
Chopped zucchini, mushrooms, or red bell peppers are good additions. Add them at the same time as the onions and green peppers so they cook down slightly.
Brats and Potatoes
Ingredients
- 2 tablespoons canola oil 30 ml
- 2 medium red potatoes cut into 1/4-inch slices, about 300 g
- 2 fully cooked bratwurst links cut into 1-inch pieces, about 170 g
- 1 small onion chopped, about 70 g
- 1/3 cup chopped green bell pepper about 50 g
- 2 tablespoons soy sauce 30 ml
- 1 tablespoon orange juice 15 ml
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the canola oil in a large skillet over medium-high heat.
- Add the sliced potatoes to the skillet. Cover with a lid and cook for 6 minutes, stirring occasionally, until the potatoes are browned and crisp-tender.
- Stir the sliced bratwurst, chopped onion, and green bell pepper into the skillet.
- Cook uncovered for 5 minutes, stirring often, until the vegetables soften and the sausage is heated through.
- In a small bowl, whisk together the soy sauce, orange juice, dried basil, salt, and black pepper.
- Pour the liquid mixture over the meat and vegetables in the skillet.
- Stir and cook for 1 to 2 minutes until the liquid reduces slightly and coats the ingredients evenly.
- Remove the skillet from the heat and serve immediately.
