Funeral Potatoes Muffin Cups (Print View)

Creamy potato and cheddar muffin cups with a crunchy topping, perfect for easy serving and sharing.

# Components:

→ 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 or cream of mushroom 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

# Directions:

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, onion, garlic powder, salt, and black 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 evenly coated. Sprinkle topping evenly over each muffin cup.
05 - Bake for 25 to 30 minutes, or until the tops are golden brown and the centers are set.
06 - Let cool in the pan for 5 minutes, then run a knife around the edges of each cup and carefully remove from the tin.
07 - Garnish with chopped chives if desired. Serve warm.

# Expert Advice:

01 -
  • They're crispy on top, creamy inside, and actually portable, which means you can eat them without a plate getting passed around.
  • Your oven does most of the work while you set the table or catch up with guests.
  • Kids devour them, potluck hosts ask for the recipe, and you'll find yourself making triple batches.
02 -
  • Don't skip letting them cool in the pan—those first five minutes let the filling set just enough so they hold their shape when you remove them, and rushing this step means they fall apart.
  • The cornflake topping is what makes these special, so don't be stingy with the butter when mixing it; dry cornflakes turn bitter in the oven.
03 -
  • If your cornflake topping isn't as golden as you'd like after 25 minutes, bump the heat to 400°F for the last few minutes—ovens vary, and a little blast of higher heat brings out that deep color.
  • Thaw your hash browns completely and squeeze out excess moisture with paper towels before mixing; any water hiding in there will make the filling watery instead of creamy.
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