Introduction

Jalapeno Popper Hash Brown Cups combine crispy hash browns with a creamy, cheesy filling and a spicy kick from jalapenos. These bite-sized treats are perfect for snacks, parties, or a flavorful appetizer that’s sure to impress your guests.

The image shows small, round savory bites arranged on a dark wooden board with a white marbled texture background. Each bite has a crispy golden-brown outer layer and is topped with a thin green slice of jalapeño pepper. There are several halved jalapeños scattered on the left side of the board, showing their bright green color and seeds inside. The scene is lit gently, capturing the crunchy texture of the savory bites. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 slices bacon
72 tater tots (about 16 ounces)
4 ounces cream cheese, softened
2 cups shredded Cheddar cheese
2 jalapeno peppers, seeded and chopped
1/2 teaspoon garlic powder
3 jalapeno slices for garnish (optional)

Instructions

Step 1: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble once cool enough to handle; set aside.
Step 2: Preheat the oven to 425°F (220°C). Place 3 tater tots in each of 24 mini muffin cups.
Step 3: Bake the tater tots for 10 minutes. Remove from oven and press them down gently using a spoon or the end of a wooden spoon to form a cup shape, being careful not to break through.
Step 4: Return to the oven and bake for 15 more minutes until golden brown and crispy.
Step 5: Meanwhile, combine the crumbled bacon, softened cream cheese, shredded Cheddar, chopped jalapenos, and garlic powder in a bowl. Stir until well mixed.
Step 6: Fill each hash brown cup with about 2 teaspoons of the cheese mixture. Top with jalapeno slices if desired.
Step 7: Bake for an additional 10 minutes or until the filling is bubbly and lightly browned. Let stand 5 minutes before serving.

Tips & Variations

For less heat, reduce or omit the jalapeno garnish and seeds in the filling.
Try adding cooked scrambled eggs for a breakfast twist.
Use regular muffin tins for larger cups; adjust the number of tater tots accordingly.

Storage

Store leftover hash brown cups in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispiness. Avoid microwaving to keep them from becoming soggy.

How to Serve

The image shows several small, round savory muffins placed on a dark wooden board with a white marbled texture underneath. Each muffin has an orange-brown crust with a textured, baked surface, and a slice of bright green jalapeño pepper is placed on top of each muffin, adding a fresh pop of color. To one side of the board, a few fresh sliced jalapeño peppers with visible seeds are arranged, showing their vibrant green tones and smooth texture. The lighting is natural, highlighting the crispy details on the muffins and the fresh, shiny look of the jalapeños. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare the hash brown cups and filling separately in advance. Assemble and bake just before serving for best texture and flavor.

What can I use instead of bacon?

You can substitute cooked sausage, ham, or a vegetarian bacon alternative to suit your preferences or dietary needs.

Jalapeno Popper Hash Brown Cups Recipe

Print Recipe

★★★★★

4.8 from 444 reviews

These Jalapeno Popper Hash Brown Cups are a deliciously crispy and cheesy appetizer combining crispy tater tots, savory bacon, creamy cream cheese, sharp cheddar, and spicy jalapenos baked into perfectly portioned muffin cups. They are perfect for parties, brunch, or a flavorful snack.

Author: Kai
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 24 mini cups (12 servings) 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

Hash Brown Cups

6 slices bacon
72 tater tots (about 16 ounces)

Filling

4 ounces cream cheese, softened
2 cups shredded Cheddar cheese
2 jalapeno peppers, seeded and chopped
1/2 teaspoon garlic powder

Garnish (Optional)

3 jalapeno peppers, thinly sliced

Instructions

Cook Bacon: Place bacon in a large skillet over medium-high heat and cook, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain on paper towels, let cool, then crumble and set aside.
Preheat and Prepare Tater Tot Cups: Preheat oven to 425°F (220°C). Place 3 tater tots in each of 24 mini muffin cups.
Bake Tater Tot Cups: Bake tots for 10 minutes. Remove from oven and carefully press the tots down and together in each muffin cup using the end of a wooden spoon or the bottom of a shot glass to form a cup shape without breaking through.
Continue Baking Cups: Return muffin pan to oven and bake for an additional 15 minutes until the tater tot cups are golden brown and crispy.
Mix Filling: In a bowl, combine crumbled bacon, softened cream cheese, shredded cheddar, chopped jalapenos, and garlic powder. Stir until well mixed.
Fill and Garnish: Spoon about 2 teaspoons of the cheese and bacon mixture into each tater tot cup. Top with thinly sliced jalapenos if desired.
Bake Filled Cups: Bake filled muffin cups for 10 minutes until the cheese mixture is gooey, bubbly, and lightly browned on top.
Rest and Serve: Let the hash brown cups stand for 5 minutes before serving to set and cool slightly for best texture and flavor.

Notes

You can adjust the spiciness by using fewer jalapenos or omitting the garnish.
Mini muffin pans are recommended for perfect bite-sized portions.
For a breakfast twist, add an egg and cottage cheese mixture on top before the final bake as a protein boost.
Serve immediately for the crispiest texture; leftovers may lose crispiness but remain tasty.
Double or triple the recipe easily for larger gatherings.

Keywords: Jalapeno popper, hash brown cups, appetizer, tater tots, bacon, cheese, party food, bite-sized, spicy snack