These Jalapeno Popper Hash Brown Cups are a fun twist on a classic snack! Crispy hash brown cups hold creamy cheese and spicy jalapenos, making them super tasty.
Perfect for parties or game day, these cups are easy to make and always a hit. I love serving them hot out of the oven, so everyone can enjoy that cheesy goodness right away!
Key Ingredients & Substitutions
Hash Browns: I recommend using frozen shredded hash browns for convenience. If you have fresh potatoes, you can grate them, but make sure to soak and squeeze them dry to remove excess moisture for crispiness.
Cheddar Cheese: Cheddar is classic in this recipe, but you can swap in Pepper Jack for extra spice or a blend of cheeses like mozzarella for a different flavor profile. I love mixing cheeses for a more complex taste!
Cream Cheese: This adds creaminess. If you’re looking for a lighter option, you can use Greek yogurt or low-fat cream cheese. They still deliver that creamy texture without the extra calories.
Jalapenos: Fresh jalapenos bring the heat! If you’re sensitive to spice, consider using mild peppers like banana peppers, or simply reduce the amount. Roasted red peppers can also add flavor without the heat.
How Do I Make the Perfect Hash Brown Cups?
Getting those hash brown cups just right requires a few key techniques. Pressing the mixture firmly into the muffin tin ensures they hold shape. Here’s what to do:
- When combining the ingredients, mix everything until well-blended. This helps distribute the flavors evenly.
- Press the hash brown mixture firmly into the cups. The more compact they are, the better they’ll hold together while baking.
- Be sure to bake until the edges are golden brown! This gives you that delicious crispiness that contrasts perfectly with the creamy filling.
These tips will help you create perfectly crispy and flavorful Jalapeno Popper Hash Brown Cups every time!
Jalapeno Popper Hash Brown Cups
Ingredients You’ll Need:
For the Hash Brown Cups:
- 4 cups frozen shredded hash browns, thawed and squeezed dry
- 1 cup shredded cheddar cheese
- 4 oz cream cheese, softened
- 2 large eggs
- 2-3 jalapeno peppers, seeded and finely chopped (reserve some thin slices for garnish)
- 1/4 cup green onions, chopped (reserve some for garnish)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- Cooking spray or oil for greasing muffin tin
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 25 to 30 minutes to bake, for a total of about 45 minutes from start to finish. You’ll spend a few moments mixing ingredients and assembling, followed by time in the oven for that perfect golden crunch. It’s quick enough for a weeknight treat or fancy enough for a gathering!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). While your oven heats, take a standard 12-cup muffin tin and grease it generously with cooking spray or a bit of oil. This ensures the cups come out easily and don’t stick!
2. Mix Up the Filling:
In a large mixing bowl, combine your thawed and well-drained hash browns with 1/2 cup of shredded cheddar cheese, softened cream cheese, eggs, chopped jalapenos, and chopped green onions. Add in the garlic powder, onion powder, and a sprinkle of salt and pepper. Mix everything together well until it’s all evenly combined. You’ll want the cream cheese to be well incorporated!
3. Form the Hash Brown Cups:
Now it’s time to form your cups! Divide the hash brown mixture evenly between the 12 muffin cups. Press it firmly into each cup and gently push it up the sides. This will create a nice “cup” shape that will hold all that delicious filling.
4. Add Cheese and Bake:
Once your cups are formed, sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the tops. Pop the muffin tin into the oven and bake for 25 to 30 minutes, until the edges are golden brown and crispy. Your kitchen will smell amazing during this time!
5. Cool and Garnish:
After baking, remove the muffin tin from the oven and allow it to cool for about 5 minutes. Then, carefully take the cups out of the tin. Top each cup with a thin slice of jalapeno and a sprinkle of leftover green onions for that extra pop of color and flavor.
6. Serve and Enjoy:
These cups are best served warm! Enjoy them straight from the oven or with a side of ranch dressing or sour cream for dipping. They make fantastic appetizers or a casual snack. Enjoy the cheesy, spicy goodness!
These crispy, cheesy hash brown cups with a spicy kick are perfect for any occasion, whether it’s game day, parties, or just a fun family dinner night!
Can I Use Fresh Potatoes Instead of Frozen Hash Browns?
Absolutely! If you prefer fresh potatoes, you can grate them and then soak them in cold water for about 20 minutes to remove excess starch. After soaking, thoroughly squeeze them dry before using them in the recipe for that perfect crispiness.
How Can I Adjust the Spice Level in the Cups?
If you want to reduce the heat, simply use fewer jalapenos or remove the seeds and membranes, which contain most of the heat. Alternatively, you can substitute jalapenos with mild peppers like bell peppers for a more subdued flavor.
Can I Make These Hash Brown Cups Ahead of Time?
Yes, you can prepare the mixture ahead of time! Simply assemble the hash brown cups, cover the muffin tin with plastic wrap, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re coming straight from the fridge!
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, place them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again!
