Oven Baked Cast Iron Skillet Beer Brats & Potatoes


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Easy, One Skillet Oven Meal - Potatoes & Beer Brats. Start it on the stove top, finish it in the oven, it's an easy and delicious one skillet meal.

This easy one skillet oven meal is perfection in a dish if you like oven baked beer brats and potatoes. Get the ingredients and try this recipe soon!

You know I’m all about delicious food that doesn’t mess up a lot of dishes, is easy to prepare and still tastes great. If you like potatoes and beer brats – this is the recipe for you!

Beer Brats & Potatoes, cooked in the oven. One dish skillet meal.

Since I grow a lot of potatoes in my garden, I have to find ways to use them up. This meal accomplishes that nicely! To make this dish, all you need is oil {or bacon grease}, fresh garlic, onions, potatoes, brats, salt & pepper and condiments – I’m a mustard gal (I did grow up in Germany) and I love Boetje’s Dutch Stone Ground Mustard.

It’s made locally in the Quad Cities and is fabulous. It’s so good I’ve given it as Christmas presents! By the way, they aren’t paying me to endorse their product – I just happen to really love this mustard. If you like a real mustard too, I highly recommend trying Boetje’s.  But anyway, the prep is pretty simple and once you put the skillet in the oven, you can clean your kitchen and relax for a bit! Let’s get started!

Cast Iron Skillet Oven Baked Beer Brats & Potatoes

Saute onions and garlic in bacon grease until fragrant, 3-4 minutes.

First, preheat your oven to 425. Then, heat up or bacon grease (or grapeseed oil) over medium heat. Add a couple cloves crushed fresh garlic and a chopped onion. Saute until fragrant – about 3-4 minutes. Remove onions and garlic from the pan so you don’t fry them to a crisp after adding the potatoes.

An aside about cooking on an Induction Cook-top.

By the way, I’ve been cooking on an induction cook-top since we moved into the Passive-Aggressive House in September and I LOVE IT! I never thought I would like an electric cook-top this much, but the induction is really amazing. I can’t believe how responsive it is and how quickly I can control the temperature.

I can literally stop a pot from boiling over in mid-boil-over  if I’m standing by the stove and reduce the temperature quickly! Also, because only the burner area under the pot gets hot, the cook-top is very easy to clean (nothing gets accidentally baked on while I’m cooking) and I’m not worried about my kids burning themselves on the cook-top. I’m really thrilled with my induction cook-top.

Start the potatoes for the oven beer brats and potatoes on the stove top.

But back to the recipe. 😉

After you’ve removed the onions and garlic from the pan, you might need to add a bit more oil or bacon grease. Then, add the sliced potatoes wedges, cover and cook for 3-5 minutes. Resist the urge to stir.

Cook the potatoes covered for several minutes, then flip, cover, and cook for a few minutes more.

After 3-5 minutes, uncover, flip the potatoes, cover them back up, and cook for 3-5 more minutes.

After several more minutes of cooking, give the potatoes another good flip, put the onions back in the skillet and get ready for the brats.

Now add the onions and get ready for the brats!

potato and brat one skillet oven meal

Finally, put your brats on top, slip into your preheated oven (425) and bake for 35-45 minutes. Flip the brats about half way through the baking time and stir up the potatoes while you’ve got the skillet out of the oven too.

Yield: 6

Oven Baked Cast Iron Skillet Beer Brats & Potatoes

Oven Baked Cast Iron Skillet Beer Brats & Potatoes

Easy one dish meal started on the stove-top and finished in the oven.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


  • 2-3 Tbs bacon grease or high heat oil
  • 2 cloves fresh garlic, crushed
  • 1 medium onion, chopped
  • 5-6 medium sized potatoes, cut into wedges. My favorite are Yukon Gold, but you can use whatever you want. Peel or not peel - that's up to you. We prefer peeled potatoes.
  • 6 - 8 bratwurst
  • salt & pepper to taste


  1. Preheat the oven to 425.
  2. Heat up bacon grease or grape seed oil over medium heat
  3. Add garlic and onion and saute until fragrant - about 3-5 minutes. Remove garlic and onion from skillet.
  4. Turn heat up to medium-high, add more bacon grease if necessary, then add the potato slices.
  5. Cover and cook for 3-5 minutes. Then, uncover, flip the potatoes, cover back up and cook for 3-5 more minutes. Use the longer cooking time if you like your potatoes a little burned and crispy like I do, or the shorter time if you prefer them not to get a little burned.
  6. Turn off the heat. Put the garlic and onions back on the potatoes and give it all a good stir.
  7. Top with bratwurst and place in the oven to bake about 30-40 minutes.
  8. Flip the brats about halfway through cooking time and also stir the potatoes.
  9. Serve with condiments and enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 733Total Fat: 49gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 96mgSodium: 1052mgCarbohydrates: 53gFiber: 5gSugar: 3gProtein: 21g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!

Serve it up with a tossed salad and a nice green veg and enjoy! I know I’m odd because I prefer wine with my brats, but you should enjoy a nice beer with this meal. 😉

Want more easy oven recipes? Try these!

Easy Oven Sandwich

Easy Oven Sandwich – and it freezes great too!

Sausage, Potato, & Spinach Frittata

Sausage, Potato, & Spinach Frittata 

Sausage & Egg Skillet Hash

Easy Skillet Sausage & Egg Hash

german frikadellen

German Frikadellen & Pan Fried Potatoes

About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

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  1. This is a dish we ate in Germany. Our friend Elsa would make this for us. I looked forward to it every time she made it.

    1. I don’t remember eating this dish in Germany! But now that you mention it, it does seem like something Germans would eat. They have so many wonderful sausages!! I hope you’ll make it. It’s easy and fab!

      1. The recipe does not indicate type or number of potatoes. Red, gold, peeled, unpeeled? Obviously cut in several wedges… Looks good, I’d love to try it.

        1. The potatoes did disappear from the recipe! Thank you for bringing that to my attention. I will add them back in! I use 5-6 medium sized potatoes of whatever variety I have on hand. I prefer Yukon Gold, but I think you can use whatever you want. And it’s your call to peel or not peel. I generally peel. 🙂 ENJOY!!

          1. That’s exactly what I used, unpeeled, and I used my stainless steel pan – turned out great. Thank you!

  2. This is in the oven cooking right now and if this tastes as good as it smells (which I am more than sure it will), this will be a huge hit. Thank for an easy recipe that is going to be a nice change for our Sunday supper. I made sour kraut, roasted carrots and a salad as side dishes. This may be my next potluck dish too.

  3. Hi Michelle. I saw somewhere on your blog a lost if things you can do in a few minutes to help with the prep work, like cook beans and cook up the meat. I can’t find that list. Where do I look?

  4. That was awesome meal! (I did microwave the brats for 3 minutes on paper towels to get out much of the fat.) Turned out so yummy, thanks for this simple recipe!