These Jalapeno Popper Hash Brown Cups are a fun twist on a classic appetizer! Crispy hash browns make the perfect base, holding a creamy, cheesy filling with a kick of jalapeno.
They’re easy to munch on at parties, and trust me, they disappear fast. I love making a big batch so I can enjoy them while binge-watching my favorite show! 🥳
Key Ingredients & Substitutions
Hash Browns: Use frozen shredded hash browns for convenience. If fresh potatoes are available, you can shred them yourself. Just be sure to wring out the excess moisture to achieve that crispy texture!
Cheddar Cheese: Sharp cheddar gives a great flavor, but feel free to mix in Monterey Jack or Pepper Jack for extra spice. For a dairy-free option, try using a vegan cream cheese and your favorite plant-based cheese.
Jalapenos: Adjust the spice level by adding more or fewer jalapenos, or even switch to milder peppers like banana peppers if you prefer a gentler kick.
Cream Cheese: If you’re not a fan of cream cheese, you can substitute with sour cream or Greek yogurt. It will change the texture slightly but will keep it creamy.
How Can You Make the Hash Brown Cups Crispy?
The secret to crispy hash brown cups lies in how you prep them. Make sure to thaw and thoroughly pat the hash browns dry. Extra moisture can lead to soggy cups. Here’s how to do it:
- Thaw the hash browns completely, then place them in a clean kitchen towel. Squeeze out as much moisture as possible.
- Mix them with seasonings and cheese before pressing them into the muffin tin to help hold everything together.
- Press the mixture firmly in each muffin cup and bake until they are golden brown before adding the filling to get that nice crunchy texture.
With these tips, you’ll have perfect, crispy cups every time!
How to Make Jalapeno Popper Hash Brown Cups
Ingredients You’ll Need:
For the Hash Brown Cups:
- 4 cups frozen shredded hash browns, thawed and patted dry
- 1 cup shredded sharp cheddar cheese
- 1/4 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooking spray or oil for greasing muffin tin
For the Filling:
- 4 oz cream cheese, softened
- 2-3 jalapenos, seeded and finely chopped (reserve some slices for garnish)
- 2 cloves garlic, minced
- 1/4 cup chopped green onions
- 1 cup shredded sharp cheddar cheese (reserve from the first list)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30 minutes to cook, totaling around 45 minutes. You’ll spend some time mixing ingredients and waiting for your delicious cups to bake, making them perfect for sharing at parties or enjoying for a snack!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 400°F (200°C). While the oven heats up, grab a standard 12-cup muffin tin and lightly grease it with cooking spray or a bit of oil. This will help your cups easily pop out once they’re cooked!
2. Make the Hash Brown Base
In a large bowl, mix the thawed and well-drained hash browns with half of the shredded cheddar cheese, salt, black pepper, and smoked paprika. Give it a good mix until everything is combined.
3. Form the Hash Brown Cups
Now it’s time to shape your cups! Take about 2 tablespoons of the hash brown mixture and press it firmly into each muffin cup, creating a little cup shape with a hollow center. Make sure to press it up the sides a bit for stability.
4. Bake the Hash Brown Cups
Pop the muffin tin in the oven and bake for about 15-20 minutes, or until you see the edges turning golden brown and crispy. Your kitchen is going to smell amazing!
5. Prepare the Filling
While the hash brown cups are baking, prepare the filling. In a medium bowl, combine the softened cream cheese, minced garlic, chopped jalapenos, green onions, and the rest of the shredded cheddar cheese. Mix until everything is well combined and creamy.
6. Fill the Hash Brown Cups
Once the hash brown cups are done baking, carefully remove the muffin tin from the oven. Spoon the creamy jalapeno filling into each hash brown cup, filling them generously but not overflowing.
7. Bake Again
Put the muffin tin back in the oven and bake for an additional 10 minutes, or until the cheese filling is all bubbly and slightly browned on top. Your cups are almost ready to enjoy!
8. Cool and Garnish
After baking, let the cups cool for a few minutes. Garnish each one with a fresh jalapeno slice for that extra touch and a burst of color.
9. Serve and Enjoy!
These tasty cups are best served warm. Pair them with your favorite dipping sauce, like ranch dressing or spicy ketchup, and dig in! Enjoy your crispy, cheesy Jalapeno Popper Hash Brown Cups!
Can I Use Fresh Potatoes Instead of Frozen Hash Browns?
Yes, you can use fresh potatoes! Just shred them and make sure to rinse and thoroughly dry them to remove excess starch. Squeeze out as much moisture as possible to ensure crispiness.
How Can I Make These Cups Spicier?
If you want an extra kick, add more chopped jalapenos or include some crushed red pepper flakes into the filling. You could even mix in diced serrano peppers for an added boost!
Can I Prepare These in Advance?
Absolutely! You can prepare the hash brown cups and filling ahead of time. Just store them separately in the fridge and assemble before baking. They’ll keep well for about 1-2 days in the refrigerator.
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 heated through, or microwave them if you’re in a hurry!