SSG: Breakfast Brats and Potatoes
Source of Recipe
Recipe from the old files of Judi Mae Phelps
2 bratwurst sausages
1/2 onion -- diced
2 potatoes -- diced into small
-- cubes
4 hard-boiled eggs -- cold, diced
3 cups beef broth
or
3 cups vegetable broth
2 tablespoons pure olive oil
1 1/2 tablespoons prepared mustard
1/8 teaspoon rubbed sage
salt and pepper
paprika -- for garnish
Boil the brats in broth until cooked. (If they are fully cooked, then just heat them until warm).
Saute the onions in the olive oil until the onions are golden brown. Add the diced potatoes and cover. Add salt and pepper to taste, as well as sage. Be sure to stir them every once in awhile so the onions do not burn. Cook for about 8 to 10 minutes or until the potatoes are brown and crispy on the edges and flaky on the inside.
Add eggs and mustard, mix, and heat through. Brown brats in the same skillet and then garnish with paprika.
Makes 2 servings
Categories: Breakfast, Eggs, Meats
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