Funeral Potatoes Muffin Cups (Printable)

Creamy, cheesy potato muffin cups with a crispy topping, ideal for brunch or side servings.

# 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

# 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 all ingredients are evenly incorporated.
03 - Distribute the potato mixture evenly into each prepared muffin cup, filling to the top and gently pressing down to ensure compact filling.
04 - In a small bowl, combine crushed cornflakes with melted butter until evenly coated. Sprinkle the mixture uniformly over each muffin cup.
05 - Bake for 25 to 30 minutes until the tops are golden brown and the centers are set and firm.
06 - Allow muffin cups to cool in the pan for 5 minutes. Run a thin knife around the edges of each cup and carefully lift out to remove from tin.
07 - Garnish with chopped fresh chives if desired. Serve while warm.

# Expert Suggestions:

01 -
  • They're basically creamy, cheesy potatoes you can eat with your hands at a table without a fork looking fancy.
  • One batch feeds a crowd and reheats beautifully, making them the ultimate make-ahead side dish for when you're tired but need to impress.
  • That cornflake topping gets golden and crispy while everything underneath stays silky—it's textural contrast done right.
02 -
  • If you squeeze all the liquid out of thawed hash browns, your filling becomes dense and gluey—let them thaw naturally and just drain excess moisture gently.
  • Don't skip the 5-minute cooling time in the pan; removing them while piping hot causes them to crumble, but waiting too long makes them stick.
03 -
  • Don't thaw hash browns in advance; they release water as they sit, so thaw them right before mixing and drain any excess gently with paper towels.
  • The real secret is using full-fat sour cream and real cheddar cheese—it sounds obvious but tastes noticeably better than the economical versions.
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