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 serv.

extra virgin olive oil↗2 teaspoons
medium potatoes, cut in half lengthwise and sliced↗2
fully cooked bratwursts, cut into bite size pieces (I used Johnsonville)4 -6
small red onion, sliced↗1
red pepper, sliced↗1⁄2
yellow pepper, sliced↗1⁄2
teriyaki sauce↗2 tablespoons
orange juice↗1 tablespoon
dried basil↗1⁄2 teaspoon
black pepper (or more)↗1⁄8 teaspoon

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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