Recipe: Brats Over Creamy Potatoes (using scalloped potato mix)

BRATS OVER CREAMY POTATOES

"An easy way to cut the fat is to use turkey bratwurst. Just leave out the oil and cook the bratwurst in a nonstick skillet sprayed with cooking spray. Slice the bratwurst, about 1/4 inch, before cooking it for a pretty presentation."

1 tablespoon vegetable oil
1 pound bratwurst (6 fully cooked pieces, 1 to 1 1/2 pounds)
1 package Betty Crocker Scalloped Potatoes
1 3/4 cups hot water
2 tablespoons white vinegar (2 to 3 tablespoons)
Paprika (optional, for garnish)

Heat oil in 10-inch skillet over medium heat. Cook bratwurst in oil, turning occasionally, until brown; drain.

Mix potatoes, sauce mix and water in same skillet. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until potatoes are tender.

Stir in vinegar; place bratwurst on potatoes. Cover and simmer about 5 minutes or until hot. Sprinkle with paprika.

Makes 6 servings
Source: Betty Crocker