Jalapeño Popper Hash Brown Cups : Spicy, Cheesy & Crowd-Pleasing
These Jalapeño Popper Hash Brown Cups are the perfect bite-sized party appetizer. Crispy hash browns form the golden cup, filled with a creamy, cheesy mix of cream cheese, cheddar, bacon, and spicy jalapeño. Baked until bubbling and topped with a jalapeño slice for extra kick—every bite is crunchy, creamy, and addictively good.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
3 cups frozen shredded hash browns, thawed and patted dry
2 tbsp butter, melted
1/2 tsp garlic powder
Salt and pepper to taste
Filling:
4 oz cream cheese, softened
1/2 cup shredded cheddar cheese
1/4 cup cooked bacon, crumbled
1–2 jalapeños, finely chopped (plus extra slices for topping)
Optional: pinch of smoked paprika
Instructions
Preheat Oven:
Set oven to 400°F (200°C). Grease a mini muffin tin.
Make the Hash Brown Base:
In a bowl, mix hash browns with melted butter, garlic powder, salt, and pepper. Press into muffin tin cups, forming a well in each. Bake for 15–20 minutes until golden and crisp.
Mix the Filling:
Combine cream cheese, cheddar, bacon, and chopped jalapeño in a bowl.
Fill & Bake:
Spoon filling into each hash brown cup. Top with a jalapeño slice. Bake for another 8–10 minutes until cheese is melted and bubbly.
Cool & Serve:
Let cool slightly before removing from the tin. Serve warm.
Nutrition
- Calories: 120
- Fat: 8g
- Carbohydrates: 9g
- Protein: 4g