Funeral Potatoes Muffin Cups (Printable Version)

Savory potato cups baked with cheddar and a crisp cornflake topping for easy serve.

# 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

# Cooking 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 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.
07 - Garnish with chopped chives if desired. Serve warm.

# Expert Advice:

01 -
  • They're basically the comfort of funeral potatoes you can grab with one hand at a crowded brunch.
  • Your guests will ask for the recipe because they taste indulgent but come together in under an hour.
  • You can make them ahead and reheat, which means less stress on the day you're feeding people.
02 -
  • Don't skip thawing the hash browns, and don't squeeze them dry—they need that moisture to help everything bind together in the muffin cups.
  • The 5-minute cooling time isn't optional; rushing to remove them while they're still hot will leave you with a bowl of broken potato pieces instead of neat little cups.
03 -
  • Use a spring-loaded ice cream scoop to fill the muffin cups evenly and quickly; it beats spoon-by-spoon and ensures consistency.
  • If your mixture seems too wet, let it sit in the fridge for 30 minutes before filling the cups so the potatoes absorb some of the liquid and the mixture firms up just enough.
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