Fried Potatoes and Brats
6 medium red skinned potatoes
2 shallots, peeled and sliced
¼ cup olive oil, divided
1 lb. cooked brats, sliced diagonally
Salt and Pepper to taste
Wash and poke whole potatoes and precook. (On a weeknight, I do this in the microwave. You can also used leftover baked potatoes.)
Heat two skillets over medium heat. To one, add two tablespoons olive oil, shallots and brats. Reduce heat to medium low and let the shallots melt down and brown a little.
Meanwhile, in the other skillet (a large skillet is better) heat the remaining oil. Half the cooked potatoes lengthwise then slice ¼ inch across. Add potatoes to the hot oil. Try to make one layer. Season generously with salt and pepper. Turn carefully to brown both sides. Browning both sides will take about 15 minutes. Add the onions and the brats and toss to combine.
Makes 4 servings
382 calories per serving