Ingredients
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4 - 6 strips lean thick-cut bacon, as you like, sniped into small pieces
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coarse ground black pepper
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2 Tbl. Minerva Dairy Smoked Maple Wood Butter
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1 -2 russet potatoes, (2 if they're small), washed and diced into 1/2 - 1 inch pieces
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3 cups shredded cabbage
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1 small onion, halved and sliced
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1/4 tsp. each: salt, pepper, and garlic powder, or to taste
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grated cheddar cheeses, as you like, (*I used Cabot (White) Vermont Sharp Cheddar and Cracker Barrel (Yellow) Extra Sharp Cheddar)
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4 grilled bratwursts
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4 hoagie rolls, buttered and grilled on the insides
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more cheese on top if desired
Instructions
Grill bratwursts until done, remove and place into baking dish, cover, and keep warm in low oven.In large frying pan, snip bacon into 1/2 - 1 inch wide strips into pan using kitchen scissors. Sprinkle with coarse ground black pepper, and fry until crispy. Remove to paper towels to drain, set aside. *Do not drain grease.Add butter, potatoes, cabbage, onion and seasonings. Stir to mix and heat over medium heat. Cover, lower heat to medium low, and cook until potatoes are tender, stirring occasionally, about 15 - 20 minutes. Stir in bacon and heat through, browning potatoes and onions if you want, just watch so that you don't scorch the cabbage.Shred cheeses over top and cover to melt, removing from heat.Remove brats from oven and heat oven to broiling. Butter insides of hoagie rolls with more smoked butter, and broil until toasted.Top with a brat, pile on some cheesy potato mixture, and grate more cheese over the top if you'd like.Drizzle with a little mustard or hot sauce if you want, and enjoy with an ice cold beer!
