Funeral Potatoes Muffin Cups (Printable)

Creamy potato cups with cheddar and crunchy cornflake topping, ideal for brunch or parties.

# 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 Make It:

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 the tin.
07 - Garnish with chopped chives if desired. Serve warm.

# Expert Advice:

01 -
  • They're portable enough to eat standing up at a buffet, which somehow makes comfort food feel a little bit fancier.
  • The crispy cornflake topping stays crunchy even after they cool down, a textural surprise every time you bite into one.
  • You can make them ahead and reheat them, so the actual day-of stress melts away.
02 -
  • Don't skip letting them cool in the pan for those 5 minutes—trying to remove them while they're screaming hot will result in sad, crumbly muffin cups instead of intact little pillows.
  • If your sour cream is very thick or your hash browns release extra liquid, you might end up with a watery mixture that won't hold shape, so drain the thawed hash browns well and mix everything just until combined, not over-stirred.
03 -
  • Measure your sour cream and soup before combining—the two together should make up most of your wet ingredients, so if you eyeball it you'll either end up too dry or too wet.
  • Those frozen hash browns release water as they thaw, so spread them on a clean kitchen towel after thawing and let them sit for a minute, then squeeze gently to remove excess moisture before mixing.
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