These Jalapeno Popper Hash Brown Cups are a fun twist on a classic snack! Crispy hash brown cups are filled with creamy cheese, spicy jalapenos, and topped with crunchy bacon bits.
They’re perfect for parties or just a tasty treat at home. I love making these for game nights—everyone can’t get enough! A sprinkle of green onions on top makes them even better. Yum!
Key Ingredients & Substitutions
Hash Browns: Use frozen shredded hash browns for ease. If you prefer fresh, you can shred your own potatoes. Just soak them in water and squeeze out excess moisture before using.
Cheeses: Sharp cheddar adds a nice bite, while cream cheese gives creaminess. You can swap cheddar for pepper jack for extra spice, or use any melting cheese you enjoy.
Jalapenos: The number of jalapenos depends on your spice tolerance. Feel free to use mild green chilies if you want less heat.
Bacon: Cooked bacon adds crunch and flavor. If you’re vegetarian, try using crispy bits of tempeh or skip it entirely for a lighter version.
Green Onions: These add a fresh taste. You can replace them with chives or omit them if you prefer a simpler flavor.
How Do You Make Perfect Hash Brown Cups?
Creating the perfect hash brown cups starts with properly preparing your hash browns. Ensure they’re fully thawed and squeezed dry to avoid sogginess. This helps them crisp up beautifully in the oven.
- Press the hash brown mixture firmly into the muffin tin to make a sturdy base.
- After the first bake, look for that golden color on the edges to know they’re ready for the filling.
- Don’t overfill the cups with the cheese mixture; leave a little space for it to expand when baking again.
Let them cool slightly before removing, which helps them hold together better. Crisp edges and gooey inside make the perfect snack!
Jalapeno Popper Hash Brown Cups
Ingredients You’ll Need:
For the Hash Brown Base:
- 3 cups frozen shredded hash browns, thawed and squeezed dry
- 1 large egg
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Cooking spray or oil for greasing muffin tin
For the Filling:
- 1 cup shredded sharp cheddar cheese
- 4 ounces cream cheese, softened
- 2-3 jalapenos, seeded and finely chopped (adjust according to heat preference)
- 6 slices bacon, cooked and crumbled
- 1/2 cup diced green onions (plus extra for garnish)
How Much Time Will You Need?
This recipe will take around 40 minutes total: about 10 minutes for prep and 30 minutes for baking. It’s a quick and easy snack that’s perfect for gatherings or movie nights!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 400°F (200°C). While it’s heating, lightly grease a standard 12-cup muffin tin with cooking spray or oil to prevent sticking.
2. Prepare the Hash Brown Base:
In a large bowl, combine your thawed and drained hash browns, egg, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly combined. This mixture will form the crispy base for your cups.
3. Form the Cups:
Now, take about 1/4 cup of the hash brown mixture and press it firmly into each muffin cup. Make sure to create a cup shape with the edges pressed up nice and high for holding the filling.
4. Bake the Hash Brown Cups:
Place the muffin tin in the preheated oven and bake for about 15-20 minutes. Keep an eye on them; you want the edges to turn golden brown and crisp for a perfect texture.
5. Prepare the Filling:
While the hash browns are baking, mix together the softened cream cheese and shredded cheddar cheese in a bowl until smooth. Then, add in the finely chopped jalapenos, crumbled bacon, and diced green onions, stirring until everything is well combined.
6. Fill the Cups:
Once your hash brown cups are nice and crispy, carefully remove the muffin tin from the oven. Spoon the jalapeno popper cheese mixture evenly into each cup, filling them up nicely.
7. Bake Again:
Return the muffin tin to the oven and bake for an additional 10-12 minutes. You want the cheese filling to become bubbly and lightly golden on top for that delicious finishing touch.
8. Cool and Serve:
After baking, remove the muffin tin from the oven and let it cool for a few minutes. This helps the cups hold their shape when you take them out. Once cooled, use a small fork to gently lift each cup out. Garnish with additional chopped green onions before serving.
These Jalapeno Popper Hash Brown Cups are best served warm and are an unforgettable appetizer or snack with a delightful spicy kick! Enjoy your delicious creation!
Can I Use Fresh Potatoes Instead of Frozen Hash Browns?
Absolutely! If you prefer using fresh potatoes, shred them, rinse to remove excess starch, and squeeze out as much moisture as possible. This ensures they crisp up well in the oven.
How Can I Make This Recipe Ahead of Time?
You can prepare the hash brown cups in advance and store them in the fridge before baking. Assemble the cups and filling, then cover and refrigerate. Bake them just before serving for the best texture!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10-12 minutes until heated through and crispy.
Can I Substitute the Jalapenos?
Yes! If you prefer a milder flavor, you can use diced green bell peppers or canned mild green chilies. For extra heat, consider adding diced habaneros or experimenting with a spicy cheese!