Oktoberfest Eggs Benedict with Potato Pancakes and Bratwurst Patties
Celebrate Oktoberfest at home with this German-inspired Eggs Benedict! Crispy potato pancakes (Kartoffelpuffer) replace the English muffin, topped with bratwurst patties, poached eggs, and homemade hollandaise. Perfect for a festive fall brunch with family and friends — plus, the potato pancakes can be made ahead or frozen for later!
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(German-Inspired Brunch Recipe for Fall)
Welcome to Oktoberfest Brunch Bliss
Herzlich Willkommen und a Happy Oktoberfest! Fall is in the air here in La Crosse, Wisconsin, and there’s no better way to celebrate than with a cozy, festive brunch. Between the torchlight parade, Maple Leaf Parade, and all the local Oktoberfest festivities, our town is buzzing with music, fun, and amazing food.
This Oktoberfest Eggs Benedict recipe is my favorite way to bring authentic German flavors into your kitchen. Instead of English muffins, we use crispy German potato pancakes (Kartoffelpuffer), topped with savory bratwurst patties, perfectly poached eggs, and a silky homemade hollandaise sauce.
Whether you’re hosting an Oktoberfest-themed brunch or looking for a hearty weekend breakfast, this recipe will have everyone asking for seconds. Pair it with warm apple cider, a Bloody Mary, or even a cold Oktoberfest beer for the full festive experience.
Why You’ll Love This Recipe
Authentic German Flavors – Crispy potato pancakes and savory bratwurst patties deliver a true Oktoberfest experience.
Perfect Fall Brunch – Ideal for chilly mornings, post-parade celebrations, or weekend family gatherings.
Make-Ahead Friendly – Prep the potato pancakes the day before to simplify morning brunch prep.
Crowd-Pleaser & Instagram-Worthy – Vibrant presentation and comforting flavors make it perfect for entertaining.
Comfort Food with a Twist – Classic Eggs Benedict meets a German-inspired upgrade everyone will love.
Cooking With Kids
DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.
This Oktoberfest breakfast recipe is a great way to get kids involved in the kitchen:
This is a process, so be prepared
This is a brunch recipe. And if done well, brunch is involved. So this recipe isn’t horrible, making-wise, but it has steps.
- Potato Pancakes (Kartoffelpuffer): ~45 minutes
- Hollandaise: ~20 minutes (can be done during potato cooking)
- Poached Eggs: ~3 minutes
- Yield: 8 Eggs Benedict (4 servings, 2 per person) + ~12 extra potato pancakes for snacking
Make-Ahead & Freezer Tips
Serving Suggestions
Pair with warm apple cider (spiked or not), a Bloody or Virgin Mary, coffee, or a crisp Oktoberfest beer for a festive fall brunch.
Did You Make This Eggs Benedict?
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Oktoberfest Eggs Benedict
A hearty German-inspired brunch recipe perfect for Oktoberfest celebrations, fall mornings, or any special weekend gathering.
- Total Time: 2 hours 20 minutes
- Yield: 4 people
Ingredients
Eggs Benedict
Potato Pancakes (Kartoffelpuffer)
8 bratwurst patties (see NOTES 1 for details)
Hollandaise Sauce (see recipe and details below)
Poached Eggs (details below)
Paprika (for garnish)
Green onions (green tops only, chopped on the bias)
Hollandaise Sauce
4 egg yolks (freeze whites for up to 3 months)
1 tbsp freshly squeezed lemon juice
1/2 cup unsalted butter (1 stick), melted
Pinch cayenne pepper
Pinch salt
Poached Eggs
8 large eggs
2 tsp white vinegar (helps whites set)
Salt & pepper, to taste
Instructions
Step 1 – Make the Potato Pancakes
- Shred potatoes and onions using a food processor or box grater.
- Wrap in cheesecloth and wring out excess liquid. Tip: work in small batches for best results.
- Mix flour and salt into the potato mixture.
- Beat eggs in a separate bowl, then combine with potato mixture.
- Heat 2 tbsp oil in a cast-iron skillet over medium-high heat.
- Scoop ~1½ tbsp of batter into the pan, flatten gently, and cook 3–5 minutes per side until golden brown.
- Keep finished pancakes warm in a 300°F oven.
Step 2 – Cook the Brat Patties
- In a separate skillet, cook brat patties until browned and cooked through.
- Keep warm with potato pancakes in the oven.
Step 3 – Make the Hollandaise
- Whisk egg yolks and lemon juice until thickened and doubled in volume.
- Place over simmering water (water should not touch the bowl).
- Whisk continuously while slowly adding melted butter, a little at a time, until thickened.
- Season with salt and cayenne; keep warm.
Step 4 – Poach the Eggs
- Fill a skillet halfway with water, add vinegar, and bring to a gentle boil.
- Crack eggs one at a time into the water and cook ~3½ minutes.
- Remove with a slotted spoon and drain.
Step 5 – Assemble the Oktoberfest Eggs Benedict
- Place a potato pancake on each plate.
- Top with a brat patty, then a poached egg.
- Spoon hollandaise over the top.
- Garnish with paprika and green onions.
Equipment
Lodge Cast Iron Pan, 12″, Black
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Mora Ceramics: Spiral 10in Dinner Plates (Earth Tones)
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NOTES
- You can also cut open 8 brats, remove the skin and pat the ground brat meat into patties if brat patties are not available where you live.
Make-Ahead & Storage
- Make-Ahead Potato Pancakes – Cook the day before, refrigerate, and reheat in a 350°F oven until hot and crispy.
- Freezer Friendly – Lay cooked potato pancakes in a single layer on a baking sheet, freeze, then store in a freezer-safe bag for up to 3 months.
Serving Suggestions
Pair with:
- Warm apple cider (spiked or not)
- A Bloody or Virgin Mary
- Fresh coffee or tea
- A cold Oktoberfest beer for authentic vibes
Yield Notes: This recipe will give you 8 Eggs Benedict (4 servings – 2 per person) and about 12 extra potato pancakes for anyone just looking for a snack.
Storage Notes: Potato Pancakes freeze well for later use. simply lay on a baking sheet in one layer, freeze, and put frozen pancakes into a freezer-safe bag and back into the freezer.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, brunch
- Cuisine: American, German, German-American
© Photography, Prop Styling, and Food Styling by Jenn Giam Smith | Jenn Smith, LLC
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