When I make sausages or burgers, I always crave a hearty potato dish like fries or skillet potatoes to go along with it. I found these Googling a recipe for skillet potatoes to go with the brats that we brought back from Michigan. They are fantastic for dinner topped with lots of Frank's Red Hot or your favorite hot sauce, but they would also be great with breakfast. A cast iron skillet is perfect for this recipe. I picked one up at my local Marshall's for $14.99. Lodge is a great brand. Click here to see Pioneer Woman's recipe.
potatoes (I love redskins or Yukon Gold for this recipe)
olive oil spray
a pat of butter or 1 Tbsp. bacon grease (if you're cooking breakfast this is most convenient)
onion, chopped
bell pepper, chopped (optional)
black pepper
seasoning blend with salt (I used Penzey's Cajun seasoning)
1. Boil potatoes until fork tender, about 20 minutes.
2. Heat a large cast iron skillet and add olive oil spray. Melt a small pat of butter or bacon grease in the pan. Add the onion and bell pepper saute until soft. NOTE: At this point, you can remove the onions and add them back in when the potatoes start to brown. I like them as PW says, "nice and burn-y" so I leave them.
3. Remove the potatoes from the pan using tongs and place them on a cutting board. Cut them into bitesized pieces. Add them to the skillet. Sprinkle with seasoning and pepper. Spread them around and toss gently to coat them with seasoning.
4. Spread the potatoes evenly over the skillet and using a turner, lightly pack them and press them to the skillet. At this point, I cook them about 5 minutes.
5. Turn them over and pack and press them again. Cook them for about 5 more minutes.
Just before the first 5 minutes is a good time to start cooking your brats or burgers. Flip the burgers with the potatoes. This time I cooked everything in one big skillet.
