These hash brown cups are one of the easiest appetizers ever! Simply take some hash browns, combine them with a few ingredients, and you’ll have delicious hash brown cups to top however you’d like! They’re great with chili, broccoli cheese, or even just all by themselves!
But these hash brown cups are special because they’re one of the first recipes I ever shared here on Play Party Plan. I’m a big fan of adding lots of toppings to baked potatoes and thought – why can’t we do that with hash browns?
These are so easy to make with only five ingredients you likely already have at home other than maybe the hash browns, but I’ll give you a trick for those later!
You bake them up in muffin tins and then eat them plain (with ketchup) or top them with your favorite toppings. I like broccoli and cheese, chili, or go totally loaded with buffalo chicken like I did with these buffalo chicken potato skins.
And the best part? Kids will love them because they’re hash browns. Serve them topped with something a bit fancier and adults love them because they’re finger food style appetizers. They’re a bit crunchy and totally delicious.
Want to take it a step further? Try my breakfast muffins with a hash brown crust that I made inspired by these hash brown cups!
- Shredded hash browns – preferably these would be fresh but they can be pre-shredded store-bought like these ones or you can shred some potatoes yourself. If the only thing you have is frozen, make sure to let them thaw overnight and try to squeeze out any excess moisture after thawing.
- Shredded cheese – I like to use Mexican blend in these but a mild cheddar cheese works great too or if you want to make them a bit fancier, you can use a sharp cheese that’s more adult-friendly as well.
Mix your hash browns (make sure they’re thawed and dryish), olive oil, egg, cheese, and salt in a large bowl until well combined.
Grease muffin tins with either a little olive oil or spray with a non-stick baking spray. Then fill each cup about 3/4 full with the hash brown mixture.
Use your fingers or the back of a measuring spoon to make a small cavity in the middle of the mixture, pressing the mixture into the sides. This will make them into cups.
Bake in the oven at 400 degrees for about 45 minutes or until the edges are browned and crispy. Let cool slightly then remove from the muffin tin by sliding a rubber spatula underneath.
Enjoy by themselves or with any of your favorite toppings. They’re great with a fried egg, chili, broccoli and cheese, or really just about anything you’d eat with potatoes!
Bake a few minutes longer if the outsides aren’t quite browned yet. You want to make sure the outside is completely cooked or the cups will fall apart.
Spice things up by adding a little paprika to the hash brown mixture.
Use a silicone muffin tin that you can just push the cups out for the best results. Or make sure a regular muffin tin is well greased so they don’t stick.
Set up a hash brown bar for brunch kind of like this DIY nacho bar where you have hash brown cups and a bunch of toppings people can choose from.
Fresh are best but if you only have frozen, make sure they are completely thawed and drained of excess liquid before using.
The egg binds the hash brown mixture together so yes, you do need the egg or the cups won’t keep their shape.
You can really use any kind of shredded cheese you’d like – parmesan, cheddar, Mexican blend, mozzarella. Just make sure it’s something you could shred, not a soft cheese like goat cheese or ricotta.
Store these in the fridge in an airtight container for up to five days. If you want to freeze, freeze in an airtight container. Thaw overnight then reheat in an air fryer or the oven for a few minutes.
More Easy Breakfast Recipes
Want other ideas to complete the first meal of the day? These are some of our favorite breakfast recipes?
- Sausage breakfast casserole
- Banana chocolate chip muffins
- Berry smoothie bowl
- Ham and cheese empanadas
- Cinnamon streusel coffee cake
Hash Brown Cups
- 12 oz shredded hash browns
- 1/2 tsp salt
- 1 egg beaten
- 1 T olive oil
- 1/4 cup shredded Mexican blend cheese
- Preheat oven to 400 degrees F.
- Spray each muffin tin generously with baking spray or rub with oil.
- Mix all ingredients together until well combined.
- Fill each baking cup about 3/4 of the way full with the potato mixture.
- Using your fingers, make a cavity in the middle of the potato mixture by pushing the potatoes to the sides of the muffin cups. Make sure you leave a layer on the bottom of the cup (so don't make the cavity go all the way to the bottom).
- Bake at 400 degrees for 45-55 minutes, until the outside edge if browned and crispy and all potatoes are heated through.
- Let cool for a few minutes then slide hash brown cups out using a rubber spatula.
- Serve hot topped with your favorite toppings - chili, broccoli and cheese, etc.
Tips & Notes:
This recipe was originally posted November 25, 2013 and has since been updated with new photos, tips, and tricks.