Potatoes, Brats & Green Beans

I had some leftover brats.  Not enough to feed the entire gang, but enough to fill us if I sliced them up.  I also had something new to try out; some Tropical Traditions coconut oil.  I will be fiddling with it a lot this week and then next week, I will be hosting a giveaway, so you can try out this yummy stuff, too.

Anyway, this skillet meal is a fabulous way to use up those few extra brats that may be left after a barbecue.

Brat Potato Skillet:
(adjust your quantity to suit your family size; this served 8)
5 cooked brats, sliced thickly (about 5 slices per brat)
10 redskin potatoes
2 cans green beans, drained well
3 slices bacon, cooked and crumbled
1/2 onion, diced
2 Tbsp oil (I used coconut, but you could use any)
1 tsp dried rosemary
salt & pepper
Quarter the red potatoes and boil until just done.  Drain completely.  Saute the onion in the oil.  Add the rosemary to the onion before it's completely cooked to release the flavors of the herb.  Toss in the green beans and bacon, warming through.  Add the potatoes and toss again.

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