Brat, Sauerkraut and Potato Skillet
potatoes, peeled and sliced (about 5 cups)
garlic cloves, minced
salt and pepper to taste
sauerkraut, drained, rinsed if desired
leftover brat hot tub brats, sliced
In a large skillet, cook bacon until crisp. Remove bacon to paper towel lined plate; save grease.
Return ¼ cup bacon grease to the skillet. Add the potatoes and onions; cook until browned. Sprinkle with salt and pepper. Cover and cook an additional 10 minutes or until potatoes are tender. Remove potatoes and keep warm.
Add sauerkraut, brats, garlic and caraway, to skillet; cook until heated through.
Return potatoes to skillet; toss to combine all ingredients.
Sprinkle with bacon right before serving.