Ingredients
2
slices bacon
1/2
cup sliced green onions
1/2
green bell pepper, finely chopped
4
cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.)
3/4
cup water
1/3
cup cider vinegar
3
tablespoons sugar
2
teaspoons cornstarch
3/4
teaspoon salt
1/4
teaspoon pepper
4
cooked smoked bratwurst (about 10 oz.)
Preparation
Cook bacon in large nonstick skillet until crisp. Remove bacon from skillet; reserve drippings in skillet. Drain bacon on paper towel; crumble. Set aside.
Reserve 2 tablespoons onions for garnish. Add remaining onions, bell pepper and potatoes to bacon drippings in skillet; cover and cook over medium-high heat for 7 to 9 minutes or until vegetables are crisp-tender, stirring frequently.
Meanwhile, in small bowl, combine water, vinegar, sugar, cornstarch, salt and pepper; blend well.
Add cornstarch mixture to skillet; cook and stir 2 to 3 minutes or until sauce is bubbly and thickened. Arrange bratwurst over potato mixture; push gently into potatoes. Reduce heat to medium-low; cover and cook 7 to 9 minutes or until bratwurst are thoroughly heated. Sprinkle with reserved green onions and crumbled bacon.
