Root Vegetable and Bratwurst Skillet

For my birthday last year, my wife took me hiking in the Catskills and then to Kinderhook Farm to buy me mutton. While there, we also picked up a few other meats, and one such meat was bratwurst. We used about half of it for this meal, and we are excited to cook the other half later this week.

Since we had all ingredients all built into one meal, we didn’t serve this with any sides…and we only had one pan to clean! While we opted to use sweet potatoes and carrots, this method will work with any root vegetables you like. Try regular potatoes, parsnips, beets, turnips…you can make this into whatever you want!

Time: 30 Minutes


  • Bratwurst Links (we used 2 to make two servings)
  • Sweet Potato (we used 1)
  • Carrots (we used 3)
  • Swiss Chard
  • Alpine Cheese of your liking. We used Mutschli, but Emmentaler or Raclette would be good as well if you haven’t got access to Mutschli.
  • Optional: White Wine or Kirschwasser


  • Wash your sweet potato and carrots (and peel if you desire, but it’s not necessary). Then, using a box grater or the shredding attachment of your food processor, shred each ingredient.
  • Heat a large cast iron pan, and melt some butter in it.
  • As the butter heats, cut a slice through the skin of your bratwursts, and remove the meat.
  • Crumble the meat into your pan, and cook for a minute or so.
  • Add your shredded sweet potatoes and carrots (you may need more butter), and sautee everything for about 10 minutes.
  • As your meat and root veggies cook, wash and slice your Swiss Chard into ribbons, and when your potatoes and carrots have softened, add the chard to your pan.
  • If using, turn off the heat, add in a splash of white wine or Kirschwasser, and turn the heat back on, stirring to combine.
  • Dice your cheese, and add it to your pan, stirring to melt and combine.
  • When your potatoes are fully cooked, your Swiss Chard has cooked down, and your cheese is melted, you’re done!
  • Plate, devour, and enjoy!

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