Brats and Mash
A match made in heaven! Pan seared brats served over steaming hot mashed potatoes and topped with caramelized onions.
Brats and Mash
PS Seasoning
4-Feb
15 minutes
45-60 minutes
English
Pork
A match made in heaven! Pan seared brats served over steaming hot mashed potatoes and topped with caramelized onions.
Ingredients
1 LB – Brats
4 – Onions, Julienned
4 T – Olive Oil
12 OZ – Beer
3 T – Bier Hall Mustard
4 T – Butter
2 LB – Potatoes, Idaho
1/3 C – Heavy Cream
2 T – Butter
Salt and Pepper to taste
Directions
- Peel and dice the potatoes and put them in a pot. Fill the pot with cold water until the potatoes are just covered. Place over high heat.
- Once the water boils, lower the heat to maintain a boil. Cook the potatoes until fork tender.
- While the potatoes are cooking, heat the cream, 2 TB of butter in a small saucepot until the butter is melted.
- Strain and mash the potatoes. Add the cream/butter mixture and season to taste.
- Heat a large skillet over medium/high heat and add 2 TB olive oil to the pan.
- Add the onions to the pan and cook until they start to brown.
- Push the onions to the outer edge of the skillet and add 2 TB oil to the center of the pan.
- Sear off the brats.
- Add beer and mustard to the pan and stir into the onions.
- Set heat to low and braise the onions and brat until the brats are fully cooked.
- Remove the brats from the pan and add in the butter to the onions.
- Stir until the butter if fully melted and incorporated.
- Serve!
