2 slices bacon	� cup sliced green onions	� green bell pepper, finely chopped
4 cups frozen southern-style hash browns (from 32 oz. pkg.)	� cup water	1/3 cup cider vinegar
3 tbsp. sugar	2 tsp. cornstarch	� tsp. salt
� tsp. pepper	4 cooked smoked bratwurst

1. Cook bacon in large nonstick skillet until crisp. Remove bacon from skillet; reserve drippings in skillet. Drain bacon on paper towel, crumble. Set aside.
2. Reserve 2 tablespoons onions for garnish. Add remaining onions, bell pepper and potatoes to bacon drippings in skillet; cover and cook over medium-high heat for 7 to 9 minutes or until vegetables are crisp-tender, stirring frequently.
3. Meanwhile, in small bowl, combine water, vinegar, sugar, cornstarch, salt and pepper; blend well.
4. Add cornstarch mixture to skillet; cook and stir 2 to 3 minutes or until sauce is bubbly and thickened. Arrange bratwurst over potato mixture; push gently into potatoes. Reduce heat to medium-low; cover and cook 7 to 9 minutes or until bratwurst are thoroughly heated. Sprinkle with reserved green onions and crumbled bacon.

Kitchen tips:
When bell peppers are in season, chop extra to freeze for use in recipes like this throughout the year.

After removing desired quantity of frozen hashbrown potatoes from the bag, fasten it tightly with a twist-tie and return it to the freezer.

Serving suggestion:
Serve this dish for dinner or enjoy it as a hearty brunch dish served with cantaloupe and muffins.

Serving size:� recipe
Calories: 460
Calories from fat: 190
Dietary exchanges: 3 starch, � fruit, 1 high fat meat, 2 fat OR 3� carbohydrate, 1 high fat meat, 2 fat