These Jalapeno Popper Hash Brown Cups are little bites of joy! They mix crispy hash browns with spicy jalapenos and creamy cheese for an exciting snack.
Making them is super fun! They’re perfect for parties or lazy weekends. I love serving these cups hot, so everyone gets that melt-in-your-mouth cheese goodness. Yum!
Key Ingredients & Substitutions
Hash Browns: Frozen shredded hash browns work best for this recipe. If you prefer fresh, you can shred your own potatoes, but be sure to squeeze out the excess moisture. This keeps the cups crispy!
Cheddar Cheese: I love using sharp cheddar for its rich flavor. If you’re looking for a twist, try Pepper Jack for extra spice. Other good alternatives include Monterey Jack or mozzarella for milder cheese.
Cream Cheese: This adds creaminess to the hash brown cups. If dairy is a concern, opt for a dairy-free cream cheese alternative that suits your taste. You can also use Greek yogurt for a lighter option!
Jalapenos: Fresh jalapenos bring spice! If you want it milder, use fewer jalapenos or even swap them for banana peppers. For a bit more kick, consider adding some diced serrano peppers!
Bacon: The bacon adds a nice crunch and flavor. If you want a vegetarian option, skip it or use crumbled tempeh for a similar texture. You can also use turkey bacon for a lighter choice.
How Do I Get Crispy Hash Brown Cups?
To make sure your hash brown cups are crispy, focus on the moisture content. Here’s how:
- Thaw your frozen hash browns completely and squeeze out all excess moisture using a clean kitchen towel.
- Press the hash brownie mixture firmly into the muffin tin so they hold their shape while baking.
- Bake them until the edges are golden brown before adding cheese. This initial bake helps create a crispy base.
Following these steps will ensure your cups come out crispy and delicious every time!
Jalapeno Popper Hash Brown Cups
Ingredients You’ll Need:
- 4 cups frozen shredded hash browns, thawed and excess moisture squeezed out
- 1 cup shredded cheddar cheese
- 4 ounces cream cheese, softened
- 2-3 jalapenos, seeded and finely chopped
- 4 strips cooked bacon, chopped (optional)
- 1/2 cup chopped green onions (plus extra for garnish)
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Cooking spray or oil for greasing muffin tin
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare and bake. You’ll spend about 10 minutes mixing everything up and getting your cups ready, then allow 15 minutes for them to bake in the oven. Super quick and delicious!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). While it’s warming up, lightly grease a standard 24-cup mini muffin tin with cooking spray or a bit of oil to make sure the cups don’t stick.
2. Mix the Filling:
In a large bowl, combine the thawed and well-drained hash browns with 1/2 cup of shredded cheddar cheese, the softened cream cheese, finely chopped jalapenos, chopped bacon (if you’re using it), half of the green onions, the egg, garlic powder, onion powder, and season with a little salt and pepper. Stir everything well until it’s nicely mixed and fluffy!
3. Form the Hash Brown Cups:
Take about 2-3 tablespoons of your hash brown mixture and press it firmly into each mini muffin cup. Make sure the edges are a bit higher than the center to create a cup shape.
4. Bake the Cups:
Pop the muffin tin into the preheated oven and bake for about 15 minutes. You want the edges to start turning a lovely golden color and get nice and crispy.
5. Add More Cheese:
After 15 minutes, take the muffin tin out of the oven. Carefully spoon the remaining shredded cheddar cheese over the tops of each hash brown cup.
6. Finish Baking:
Return the muffin tin to the oven for an additional 5 minutes, or until the cheese is beautifully melted and bubbly on top.
7. Garnish and Cool:
Once out of the oven, sprinkle the remaining chopped green onions over each cup for a fresh touch. Let the cups cool for a few minutes before gently removing them from the tin with a spoon.
8. Serve and Enjoy:
Serve these warm, and enjoy the creamy, spicy, and crispy goodness! They’re perfect for any party or just a tasty snack at home. Enjoy!
Can I Use Fresh Hash Browns Instead of Frozen?
Yes! If you prefer fresh hash browns, simply shred raw potatoes and squeeze out as much moisture as possible. This helps to achieve a crispy texture similar to using frozen hash browns.
How Spicy Are These Cups?
The heat level depends on how many jalapenos you add. If you prefer a milder flavor, use fewer jalapenos or remove the seeds and membranes, as those parts hold most of the heat!
Can I Make These Ahead of Time?
Absolutely! You can prepare the hash brown mixture a day in advance and store it in the refrigerator. Just assemble and bake them when you’re ready to serve. You can also bake them ahead and reheat in the oven for a few minutes to crisp them up!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) until heated through, which will help retain their crispy texture.
