Funeral Potatoes Muffin Cups (Printable version)

Creamy cheesy potato cups with crunchy topping, perfect for brunch or casual gatherings.

# What you need:

→ Potato Base

01 - 4 cups frozen shredded hash browns, thawed
02 - 1 cup sour cream
03 - 1 can (10.5 oz) condensed cream of chicken soup
04 - 2 cups shredded cheddar cheese
05 - 1/4 cup unsalted butter, melted
06 - 1/2 cup finely chopped yellow onion
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper

→ Topping

10 - 1 cup crushed cornflakes
11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons chopped fresh chives, optional

# Steps to follow:

01 - Preheat oven to 375°F. Grease a 12-cup muffin tin with nonstick spray or butter.
02 - In a large mixing bowl, combine hash browns, sour cream, condensed soup, cheddar cheese, melted butter, onion, garlic powder, salt, and pepper. Mix until well combined.
03 - Evenly spoon the potato mixture into the prepared muffin cups, filling each to the top and pressing down gently.
04 - In a small bowl, mix crushed cornflakes with melted butter until coated. Sprinkle evenly over each muffin cup.
05 - Bake for 25 to 30 minutes, or until the tops are golden and the centers are set.
06 - Let cool in the pan for 5 minutes, then run a knife around the edges and carefully remove from tin.
07 - Garnish with chopped chives if desired. Serve warm.

# Expert tips:

01 -
  • They're foolproof enough for a nervous cook but fancy enough that people think you fussed.
  • Everyone gets their own perfect portion with a crispy top, no awkward serving spoon battles.
  • You can make them ahead and reheat, which means less panic the morning of whatever gathering is happening.
02 -
  • If your hash browns are still wet after thawing, squeeze them in a clean kitchen towel—excess moisture is the enemy of a set muffin cup.
  • Don't underfill the cups thinking they'll puff up like muffins; they won't, and you'll end up with sad, shallow portions.
  • The cornflake topping can brown too fast if your oven runs hot, so tent them loosely with foil if they're getting dark before the centers are set.
03 -
  • Buy a second muffin tin so you can make a full batch without worrying about rotating pans or remembering which ones came out when.
  • Invest in a proper ice cream scoop—it ensures each cup gets exactly the same amount of filling, which means even baking and a prettier presentation.
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