Off Skillet Empire: Brats and Potatoes

It's been a while, hasn't it? Still busy as ever, but I'll still do my best to bring you a recipe every...umm...3 weeks? Anyway, here's an easy one.

-1 pack of bratwurst, without skins
-1 green bell pepper
-1 yellow onion
-2 cans beef broth
-Salt, pepper, cayenne, and paprika
-2 to 4 large potatoes
-Olive oil & balsamic vinegar
-Inglehoffer stone ground mustard
-Hoagie rolls

Chop up the onions and bell peppers, and toss in a crock pot with beef broth, paprika, salt, pepper, and cayenne, and cook for 6 to 8 hours (usually I do the prep work the night before and turn on the crock pot before I leave for work in the morning).

Preheat oven to 400°F. Slice the potatoes as pictured (leave the very bottom portion un-sliced), place on a baking sheet, and drizzle with olive oil, salt, and pepper. Cook in the oven for 45 minutes or until cooked to preference.


Top with balsamic vinegar, and serve the brats on hoagie rolls, topped with sauerkraut and mustard.


I really gotta get back into the swing of things and post these more often, but it's just hard to find time. Hope everyone enjoys it.

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