By Brayden spent the weekend at Aunt Patty’s in Sapulpa. First kid-free Friday-night-and-Saturday-night since the courthouse wedding in December of 2020. Brayden is ninety-six weeks old. Aunt Patty had offered the weekend in mid-July when she had heard Dustin and I had not had a kid-free overnight since Brayden was born. Hannah was home from college for the weekend and was the secondary caregiver. The setup was perfect.
The bratwurst potato skillet is the small-portion two-person dinner — one bratwurst link per person, sliced into thick rounds, browned in a cast-iron skillet, finished with sliced cooked potatoes, sweet onion, sauerkraut, a small splash of beer, mustard, served family-style from the skillet. The dish is the kind of weeknight format that scales easily up or down depending on the size of the table.
The technique question on a single-skillet sausage-and-potato dish is the staging. The sausage goes in first to develop its rendered fat. The potatoes go in second to absorb the fat as they brown. The onion and sauerkraut go in third for the final ten minutes. The mustard and beer go in last as the finishing-glaze.
Saturday I made it. Just Dustin and me at the kitchen table at six PM. The apartment was quiet. The skillet was small and the meal was small and the small was the point. The kid-free weekend was the small reset we had not realized we had needed.
Bratwurst Potato Skillet for Two
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 2
Ingredients
- 2 bratwurst links, sliced into 1/2-inch rounds
- 2 medium Yukon Gold potatoes, diced into 1/2-inch cubes
- 1/2 medium yellow onion, diced
- 1/2 medium green bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1 tablespoon fresh parsley, chopped (optional, for serving)
Instructions
- Par-cook the potatoes. Place the diced potatoes in a microwave-safe bowl with 2 tablespoons of water. Microwave on high for 3–4 minutes until just barely fork-tender. Drain and set aside.
- Brown the bratwurst. Heat the olive oil in a large cast iron or nonstick skillet over medium-high heat. Add the bratwurst slices in a single layer and cook for 3–4 minutes, turning once, until browned on both sides. Remove to a plate and set aside.
- Sauté the vegetables. In the same skillet, add the onion and bell pepper. Cook over medium heat for 4–5 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds more until fragrant.
- Add the potatoes. Add the par-cooked potatoes to the skillet. Sprinkle with smoked paprika, garlic powder, salt, and black pepper. Stir to combine and press into an even layer. Cook undisturbed for 3–4 minutes to allow the potatoes to develop a light crust on the bottom.
- Combine and finish. Return the browned bratwurst to the skillet. Stir everything together and cook for another 3–4 minutes until heated through and the potatoes are golden. Taste and adjust seasoning as needed.
- Serve. Divide between two plates or serve directly from the skillet. Garnish with fresh parsley if desired.
Nutrition (per serving)
Calories: 520 | Protein: 18g | Fat: 31g | Carbs: 42g | Fiber: 4g | Sodium: 890mg