Description
These crispy and savory Potato Cups are a delightful twist on classic hash browns, baked to golden perfection in a muffin tin. Packed with cheddar cheese, bacon, and green onions, they make a perfect side dish or snack that’s easy to prepare and great for any occasion.
Ingredients
Scale
Base Ingredients
- 3 cups shredded hash brown potatoes (fresh or thawed if frozen)
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup finely chopped green onions
- 2 tablespoons melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings
- 1/2 cup sour cream (for topping)
- Additional green onions for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and grease a standard 12-cup muffin tin to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the shredded potatoes, shredded cheddar cheese, cooked and crumbled bacon, chopped green onions, melted butter, salt, and black pepper. Stir thoroughly until all ingredients are evenly distributed.
- Fill Muffin Cups: Spoon the mixture into each muffin cup, pressing down gently to compact the mixture. Form a slight well in the center of each cup to encourage crisping during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes until the edges are golden brown and crispy.
- Cool and Remove: Allow the potato cups to cool in the pan for 5 minutes to set before carefully removing them from the muffin tin.
- Add Toppings: Top each potato cup with a dollop of sour cream and a sprinkle of chopped green onions just before serving to add a fresh and creamy finish.
Notes
- For a vegetarian option, omit the bacon and substitute with diced bell peppers or sautéed mushrooms for added flavor and texture.
- These potato cups are perfect for brunch, holiday parties, or as a savory side dish to any meal.
