Jalapeno Popper Hash Brown Cups
These delightful Jalapeno Popper Hash Brown Cups are the perfect blend of creamy, spicy, and crispy goodness! They make a fantastic appetizer or side dish for any occasion.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 12 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 (20 oz) package refrigerated hash brown potatoes
- 1 cup shredded cheddar cheese
- 4 oz cream cheese, softened
- 1/4 cup diced jalapeno peppers
- 1/4 cup diced red bell pepper
- 1/4 cup diced green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Cooking spray
Instructions
- Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with cooking spray.
- In a large bowl, combine the hash brown potatoes, softened cream cheese, shredded cheddar cheese, diced jalapeno peppers, diced red bell pepper, diced green onions, garlic powder, onion powder, salt, and pepper. Mix thoroughly until well combined.
- Divide the hash brown mixture evenly among the prepared muffin cups, pressing firmly into the bottoms and up the sides to form cups.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and crispy.
- Remove from the oven and let cool for a few minutes in the muffin tin. Carefully remove the hash brown cups from the muffin tin and transfer them to a serving platter.
Nutrition
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg