Skillet Potato Salad and Beef Brats
2 slices bacon 
½ cup sliced green onions 
½ green bell pepper, chopped 
1 - 32 ounce package frozen southern-style hash brown potatoes 
¾ cup water 
¼ cup cider vinegar 
3 tablespoons sugar 
2 teaspoons cornstarch
salt and pepper to taste 
4 to 6 cooked smoked beef bratwurst
Cook bacon in non-stick skillet until crisp. Remove and drain on paper towel.
 Crumble and set aside. Reserve 2 tablespoons onion for garnish. Add remaining 
onion, green pepper, and potatoes to skillet. Cook over medium heat until crisp - 
stirring frequently. Meanwhile in small bowl, combine water, vinegar, sugar, 
cornstarch, salt and pepper. Blend well. Add mixture to skillet until sauce is 
bubbly and thickened. Arrange brats over potato mixture. Reduce heat, cover 
and cook until brats are thoroughly heated. Sprinkle with green onions and bacon. Served 4-6.