Funeral Potatoes Muffin Cups (Print version)

Creamy potato cups with cheddar cheese and a crunchy cornflake topping, ideal for brunch and sharing.

# What You'll 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

# How-To Steps:

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

# Tips from the pros:

01 -
  • They're portable enough to eat standing up at a party without needing a plate.
  • The crunchy cornflake topping stays crispy way longer than you'd expect.
  • You can make them ahead and reheat, which is the actual dream when you're feeding a crowd.
02 -
  • Don't skip the cooling time or you'll pull apart a warm potato tower and wonder why it won't hold together.
  • The soup needs to be well mixed in or you get pockets of pure cream that taste off, so give it real attention at the mixing stage.
03 -
  • Fill a small bowl with ice water and dip your spoon between cups so the potato mixture doesn't stick and drag itself out of shape.
  • Brown the onions in butter for 3 minutes before adding them if you want them sweeter and more caramelized instead of sharp and raw.
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