Easy Hash Brown Cups

Browned hash brown cups in a muffin tin and text for Pinterest

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!



Three hash brown cups sitting on a white table

I don’t know about you, but I love potatoes. I’ve already share the best air fryer fries , easy mashed potatoes , and even creamy twice baked potatoes .

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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!

Ingredients

Glass bowl with hash browns and other ingredients with text labels on top

Ingredient Notes

  • 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.

Instructions

Mix your hash browns (make sure they’re thawed and dryish), olive oil, egg, cheese, and salt in a large bowl until well combined.

Woman pouring an egg into a bowl of hash browns

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.

Bowl of hash brown mixture and a muffin tin filled in with hash browns

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.

Hash brown mixture in muffin tins

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.

Browned hash brown cups in a muffin tin

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!

Three hash brown cups lined up on a white napkin with stripes

Expert Tips

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.

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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.

Recipe FAQs

Can I use frozen hash browns?

Fresh are best but if you only have frozen, make sure they are completely thawed and drained of excess liquid before using.

Do I need to use the egg?

The egg binds the hash brown mixture together so yes, you do need the egg or the cups won’t keep their shape.

Can I use a different kind of cheese?

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.

How long will these hash brown cups last?

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.

Make this simple hash brown cups recipe for your next party!

More Easy Breakfast Recipes

Want other ideas to complete the first meal of the day? These are some of our favorite breakfast recipes?

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Hash Brown Cups

Easy hash brown cups made with just five ingredients! Top with your favorite breakfast or dinner toppings for a delicious meal or appetizer! Three hash brown cups sitting on a white table Prep: 5 minutes Cook: 45 minutes Total: 50 minutes Serves12 cups

Ingredients

  • 12 oz shredded hash browns
  • 1/2 tsp salt
  • 1 egg beaten
  • 1 T olive oil
  • 1/4 cup shredded Mexican blend cheese

Instructions

  • 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:

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. Store in the fridge in an airtight container for up to five days.

Nutrition Info

Calories: 47kcal, Carbohydrates: 5g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 16mg, Sodium: 125mg, Potassium: 86mg, Fiber: 1g, Sugar: 1g, Vitamin A: 35IU, Vitamin C: 2mg, Calcium: 20mg, Iron: 1mg

Nutritional Disclaimer

Author: Britni Vigil Course:Breakfast Cuisine:American Did You Make This?Tag @PlayPartyPlan on Facebook and Instagram and hashtag it #playpartyplan so I can see your creations!

This recipe was originally posted November 25, 2013 and has since been updated with new photos, tips, and tricks.