These Jalapeno Popper Hash Brown Cups are a fun twist on a classic snack! Crispy hash browns make a perfect cup for a cheesy, spicy filling that everyone will love.
They’re the kind of bite-sized treat that disappears at parties. And who can resist a combo of cheese and jalapenos? I definitely can’t, and I always go back for more! 😄
Making these cups is a breeze. Just mix, fill, and bake! They’re a great side dish or a tasty snack anytime. Plus, they’re easy to share, or hoard for yourself! 😉
Ingredients & Substitutions
Frozen Shredded Hash Browns: These are key for making crispy cups. If you can’t find frozen, you can grate a potato (or two) yourself! Just remember to drain them well to avoid soggy cups.
Sharp Cheddar Cheese: This adds great flavor. However, feel free to swap it out for another cheese like Monterey Jack or Pepper Jack if you want extra heat!
Cream Cheese: Cream cheese gives that creamy texture. Greek yogurt can be a lighter alternative, but it may change the flavor a bit.
Jalapeños: Adjust the amount based on your spice tolerance! For a milder option, use bell peppers. If you prefer more heat, keep the seeds in for an extra kick.
Bacon: If you’re vegetarian, you can replace bacon with cooked mushrooms or a plant-based bacon alternative. Both options bring a nice flavor!
How Do I Get Perfect Hash Brown Cups?
Getting those hash brown cups just right is crucial for a great texture. Here’s how to do it:
- First, make sure your hash browns are completely thawed and drained well. This helps them crisp up nicely!
- When pressing the hash browns into the muffin tin, really pack them in. This ensures your cups hold together.
- Keep an eye on them as they bake. You want them to start turning golden, which usually takes about 15-18 minutes.
Following these tips will help you achieve delightful, crispy cups perfect for your jalapeño popper filling!
Jalapeno Popper Hash Brown Cups
Ingredients You’ll Need:
For the Hash Brown Cups:
- 3 cups frozen shredded hash browns, thawed and drained
- 1 cup shredded sharp cheddar cheese
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Jalapeno Popper Filling:
- 4 oz cream cheese, softened
- 2 jalapeños, seeded and finely chopped (adjust for heat preference)
- 1/2 cup cooked and crumbled bacon
- 1/4 cup diced green onions, plus more for garnish
- Remaining cheddar cheese (from the above measure)
How Much Time Will You Need?
This recipe will take about 10 minutes for prep and about 30 minutes for cooking, totaling around 40 minutes. You should be able to enjoy these delicious cups in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). While that heats up, lightly grease a muffin tin with cooking spray or butter to ensure the cups pop out easily later on.
2. Make the Hash Brown Mixture:
In a large bowl, add the thawed and drained hash browns. Stir in half of the cheddar cheese, the egg, garlic powder, salt, and black pepper. Mix everything together until it’s well combined.
3. Form the Hash Brown Cups:
Take the hash brown mixture and press it evenly into the bottom and up the sides of each muffin cup to create a little “cup.” Aim for a nice, even layer so they hold their shape during baking. Bake in the preheated oven for 15-18 minutes, or until the hash browns are starting to get crispy and golden.
4. Prepare the Jalapeno Popper Filling:
While the hash brown cups are baking, mix the softened cream cheese, chopped jalapeños, crumbled bacon, diced green onions, and the remaining cheddar cheese in a bowl. Combine everything until it’s smooth and evenly mixed.
5. Fill the Hash Brown Cups:
Once the hash brown cups are done baking, take them out of the oven. Carefully spoon the jalapeño popper filling into each hash brown cup until they’re all nicely filled.
6. Bake Again:
Return the filled cups to the oven and bake for an additional 10-12 minutes, or until the filling is bubbly and slightly golden on top. Keep an eye on them so they don’t overcook!
7. Cool and Remove:
After baking, let the cups cool for a few minutes. This helps them set a bit more, making it easier to remove them from the muffin tin without breaking. Use a small spoon or silicone spatula to gently lift them out.
8. Garnish and Serve:
Before serving, sprinkle some additional chopped green onions over the top for a burst of color and flavor. These Jalapeno Popper Hash Brown Cups are best enjoyed warm!
Enjoy these crispy, cheesy, and spicy Jalapeno Popper Hash Brown Cups as a delicious appetizer or snack!
Can I Use Fresh Hash Browns Instead of Frozen?
Yes, you can! Just make sure to shred and properly drain the fresh potatoes to remove excess moisture, which helps achieve that perfect crispy texture.
How Can I Adjust the Heat Level?
To customize the spiciness, you can adjust the amount of jalapeños used or opt for milder peppers like bell peppers. Alternatively, leave the seeds in for extra heat!
Can These Cups Be Made Ahead of Time?
Absolutely! You can prepare the hash brown cups and the filling separately, then assemble and bake them just before serving. They can also be stored in the fridge for up to 2 days before baking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) until heated through for the best texture.