These Jalapeno Popper Hash Brown Cups are a fun twist on a classic snack! Crispy hash browns make the perfect little cups filled with cheesy goodness and spicy jalapeños.
They’re great for parties or just a tasty treat at home. I love popping them in the oven, and the smell is enough to make anyone curious. Plus, they disappear quickly—beware! 😄
Key Ingredients & Substitutions
Hash Browns: Frozen shredded hash browns are convenient and create a great texture. If you want to make your own, you can shred fresh potatoes and squeeze out the excess moisture. For a healthier option, try using riced cauliflower!
Cheese: Shredded cheddar cheese gives this dish a rich flavor. If you’re looking for a twist, feel free to substitute pepper jack cheese for a little more heat, or a blend of cheeses for a more complex taste.
Jalapeños: Fresh jalapeños bring that signature spice! Adjust the amount to your liking. If you want it milder, try using poblano peppers or even bell peppers for sweetness.
Cream Cheese: This makes the filling creamy and rich. If you need a dairy-free option, try using a vegan cream cheese alternative. In a pinch, Greek yogurt can also work, though it will change the flavor slightly.
How Do I Ensure My Hash Brown Cups Are Crispy?
Getting those hash brown cups crispy is key for the perfect bite! Here’s how to do it:
- Make sure to **drain the hash browns thoroughly** before mixing. Removing excess moisture helps them crisp up in the oven.
- Press the hash brown mixture firmly into the muffin cups. This will help them hold their shape and become golden brown.
- Keep an eye on them while baking. Everyone’s oven runs differently, so check for golden edges and a firm texture after about 25 minutes.
- After adding the cheese, pop them back in the oven just until the cheese is melted. This extra step really enhances the creaminess!
By following these tips, your Jalapeno Popper Hash Brown Cups will turn out perfectly crispy every time!
How to Make Jalapeno Popper Hash Brown Cups
Ingredients You’ll Need:
For the Cups:
- 4 cups frozen shredded hash browns, thawed and well drained
- 1 ½ cups shredded cheddar cheese (divided)
- 4 oz cream cheese, softened
- 2-3 jalapeños, seeds removed and finely chopped (adjust to taste), plus slices for garnish
- 1/4 cup green onions, finely chopped
- 1 large egg, lightly beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or a little oil for greasing muffin tin
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 35 minutes of cooking time. You’ll spend some time mixing the ingredients, baking the cups, and adding the cheesy topping. After that, just let them cool briefly before serving!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 400°F (200°C). While that’s heating up, take a moment to lightly grease a standard 12-cup muffin tin with cooking spray or a little bit of oil. This will help prevent the cups from sticking.
2. Prepare the Mixture:
In a large bowl, combine the thawed and well-drained hash browns with 1 cup of cheddar cheese, softened cream cheese, chopped jalapeños (remember to save a few for later!), chopped green onions, beaten egg, garlic powder, onion powder, salt, and pepper. Stir everything together until it’s well mixed and looks creamy and cheesy!
3. Form the Cups:
Now, take your hash brown mixture and divide it evenly among the muffin cups. Press the mixture firmly into the bottom and up the sides to create little cups that will hold all the yummy filling inside. It’s okay if they aren’t perfect—just make sure to pack them well!
4. Bake the Hash Brown Cups:
Pop the muffin tin into the oven and bake for about 25-30 minutes. You’re aiming for a nice golden brown color and crispy edges! Check them occasionally to avoid burning.
5. Add Cheesy Topping:
Once the cups are beautifully golden, carefully remove them from the oven and sprinkle the remaining 1/2 cup of cheddar cheese on top of each cup. Return them to the oven for another 5 minutes, or until the cheese is all melted and bubbly. Yum!
6. Garnish the Cups:
As soon as they come out of the oven, take a slice of jalapeño and place it on top of each cup for a fresh, spicy garnish. This adds a pop of color and extra flavor.
7. Cool and Serve:
Let the cups cool for a few minutes in the muffin tin. When they’re safe to handle, carefully remove them using a fork or a spoon. Serve them warm, and they’ll be deliciously crispy!
8. Enjoy!
These Jalapeno Popper Hash Brown Cups are great for parties or a cozy snack at home. Serve with a side of sour cream or ranch dressing for dipping. Get ready for compliments—they’ll be a hit!
Can I Use Fresh Hash Browns Instead of Frozen?
Absolutely! If you prefer fresh hash browns, just shred your potatoes and make sure to squeeze out as much excess moisture as possible. This helps ensure they crisp up nicely in the oven.
How Can I Make These Less Spicy?
If you’re looking to tone down the heat, consider using just one jalapeño, or replace them with a milder pepper like a bell pepper for sweetness. You can also remove the seeds and membranes from the jalapeño to reduce the spice level.
Can I Prepare the Mixture Ahead of Time?
Yes, you can prepare the mixture a day in advance! Just store it in the refrigerator in an airtight container. When you’re ready to bake, give it a stir, and then follow the baking instructions as usual.
How to Store Leftovers?
Any leftovers can be stored in an airtight container in the refrigerator 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, or microwave them for a quick option.