These Jalapeno Popper Hash Brown Cups are a fun twist on a classic snack! Imagine crispy hash browns filled with yummy cheese, spicy jalapenos, and creamy goodness.
Making these little cups is a blast! I love serving them for game day or as a party snack. Plus, who doesn’t like a crunchy, cheesy bite to share with friends? 🎉
Key Ingredients & Substitutions
Hash Browns: Frozen shredded hash browns are super convenient, but you can also make your own using fresh potatoes. Just shred them, soak in water, and squeeze out the moisture.
Cheese: Sharp cheddar is my favorite for that bold flavor, but Monterey Jack or Pepper Jack can be great alternatives if you want something creamy with a kick.
Jalapenos: Fresh jalapenos add heat and flavor! If they’re too spicy for you, try using poblano peppers for a milder taste or fresh bell peppers for no heat at all.
Cream Cheese: If you’re looking for a lighter option, use Greek yogurt or low-fat cream cheese. They will still add creaminess to the filling.
Bacon: Crispy bacon adds a nice crunch, but turkey bacon or even veggie bacon can work if you’re looking for a lighter or vegetarian alternative.
How Do I Keep My Hash Brown Cups From Falling Apart?
Forming the hash brown cups correctly is key to keeping them together. First, make sure to squeeze out as much moisture as possible from the thawed hash browns. This allows them to crisp up in the oven.
- Mix the hash browns with the egg and seasonings thoroughly. The egg acts as a binder.
- Press the mixture firmly into each muffin cup. Create a higher edge to hold the filling!
- Keep an eye on them while baking and let them brown slightly for good structure.
Jalapeno Popper Hash Brown Cups
Ingredients You’ll Need:
For the Hash Brown Cups:
- 2 cups frozen shredded hash browns, thawed and excess moisture squeezed out
- 1 large egg, lightly beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Filling:
- 1 cup shredded sharp cheddar cheese
- 4 oz cream cheese, softened
- 2-3 jalapeno peppers, seeded and finely chopped (keep some seeds if more heat is desired)
- 4 slices cooked bacon, crumbled
- 1/4 cup green onions, finely chopped (plus extra for garnish)
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prep and around 30 minutes to cook, making it a total of about 40 minutes from start to finish! Perfect for a quick snack or appetizer.
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 400°F (200°C). This ensures your hash brown cups will bake nicely and get crispy!
2. Prepare the Hash Brown Mixture:
In a large bowl, mix the thawed hash browns with the lightly beaten egg, garlic powder, smoked paprika (if using), salt, and black pepper. Stir everything together until it’s well combined.
3. Form the Hash Brown Cups:
Now, take a generous tablespoon of the hash brown mixture and press it firmly into the bottom and up the sides of each muffin cup in your greased muffin tin. You want it to hold its shape like a little cup!
4. Bake the Hash Brown Cups:
Pop the muffin tin into the oven and bake for about 15-20 minutes. You’re looking for them to turn golden and crispy on the edges. The aroma will be fantastic!
5. Make the Filling:
While the cups are baking, mix together the softened cream cheese, shredded cheddar cheese, chopped jalapenos, crumbled bacon, and finely chopped green onions in a separate bowl. Stir it all together until smooth and creamy.
6. Fill the Hash Brown Cups:
Once the hash brown cups are out of the oven, carefully spoon the jalapeno popper cheese mixture right into each cup until they’re filled to the top.
7. Bake Again:
Return the muffin tin to the oven and bake for another 10-12 minutes. You’ll know they’re done when the cheese is melted and bubbly, and the hash browns look crispy.
8. Cool and Remove:
Let the cups cool in the pan for a few minutes. This will help them set a little and make them easier to remove. Then, gently lift them out of the muffin tin.
9. Garnish and Serve:
Before serving, sprinkle a few extra chopped green onions on top for a fresh touch. Enjoy these tasty, crispy, cheesy Jalapeno Popper Hash Brown Cups warm as a snack or appetizer!
These cups are sure to be a hit at your next gathering. Enjoy! 🎉
Can I Use Fresh Hash Browns Instead of Frozen?
Absolutely! If you prefer fresh potatoes, just shred them and soak them in water for about 15 minutes to remove excess starch. Then, squeeze out as much moisture as possible before using them in the recipe.
How Can I Make These Vegetarian?
To make these Jalapeno Popper Hash Brown Cups vegetarian, simply omit the bacon. You can also add more veggies like corn or diced bell peppers for added flavor and texture!
Can I Prepare This Ahead of Time?
Yes! You can prepare the hash brown cups and filling ahead of time. Just assemble everything, cover, and refrigerate until you’re ready to bake. You may need to increase baking time slightly if they’re going in cold from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the oven at 350°F (175°C) for about 10 minutes or until warmed through for optimal crispiness!
