Description
Potato Cups are a fun and versatile side or appetizer made with shredded potatoes baked in a muffin tin until golden and crispy. Filled with cheese, bacon, or your favorite toppings, these savory bites are perfect for breakfast, brunch, or party snacks—crispy on the outside and tender inside.
Ingredients
Scale
Main Ingredients
- 3 cups shredded potatoes (fresh or thawed frozen hash browns)
- 1 cup shredded cheddar cheese
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 slices cooked bacon, chopped (optional)
- 2 tablespoons chopped chives or green onions
- Cooking spray
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin thoroughly with cooking spray to prevent sticking.
- Mix Ingredients: In a large bowl, combine the shredded potatoes, shredded cheddar cheese, melted butter, garlic powder, salt, black pepper, and half of the chopped bacon and chives. Mix everything well until all ingredients are evenly incorporated.
- Assemble Potato Cups: Divide the mixture evenly among the muffin cups. Press down gently in each cup to compact the mixture firmly to hold together during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the edges of the potato cups turn golden brown and become crispy.
- Cool and Serve: Remove from the oven and allow the potato cups to cool in the muffin tin for about 5 minutes. Carefully remove each cup. Top with the remaining bacon and chives, or serve with sour cream or hot sauce on the side as desired.
Notes
- For maximum crispiness, squeeze out excess moisture from fresh or thawed potatoes using a kitchen towel before mixing.
- Customize by using different cheeses, herbs, or add an egg in the center of each cup before baking to create a mini breakfast cup.
