Funeral Potatoes Muffin Cups (Printable Version)

Shredded potatoes and cheese baked in muffin cups with a crunchy topping, ideal for sharing at brunch.

# The Ingredients 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

# Step-by-Step Instructions:

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.

# Additional Tips::

01 -
  • They're portable enough to eat standing up at a crowded kitchen counter, which somehow makes them taste even better.
  • One batch feeds a crowd without anyone needing to ask for seconds because they're already reaching for a third.
  • The crunchy cornflake topping hits different when you've baked it yourself, golden and butter-soaked in a way store-bought never achieves.
02 -
  • Don't skip thawing the hash browns completely; frozen potatoes won't incorporate evenly and you'll end up with icy pockets throughout your muffins.
  • The five minutes of resting time in the pan isn't just tradition—it's when the potatoes firm up enough to release cleanly without crumbling.
03 -
  • If your mixture seems too wet after combining everything, the hash browns probably weren't thawed thoroughly; press them in a fine-mesh strainer over a bowl for a few minutes to remove excess liquid.
  • Don't be tempted to fill the muffin cups more than three-quarters of the way if you're adding toppings on top—a little headroom prevents overflow during baking.
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