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Crispy Sausage and Cheddar Potato Cups

These Crispy Sausage and Cheddar Potato Cups are golden, cheesy, and crunchy on the edges, with shredded hash browns and savory sausage baked into easy bite-sized cups. Perfect for breakfast, game day, parties, snacks, or a quick family-friendly appetizer.
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Course: Appetizer, Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 2 cups frozen hash browns thawed
  • 2 eggs
  • 1/4 cup sour cream
Flavor
  • 1 cup cooked sausage crumbled
  • 1 cup cheddar cheese shredded
  • 1/2 teaspoon garlic powder
  • salt to taste
  • black pepper to taste
  • grease or cooking spray for greasing the mini muffin pan

Equipment

  • Mini Muffin Pan
  • Large mixing bowl
  • Clean Kitchen Towel

Method
 

  1. Preheat the oven to 375°F (190°C). Grease a mini muffin pan well.
  2. In a large mixing bowl, combine the thawed hash browns, cooked crumbled sausage, shredded cheddar cheese, eggs, sour cream, and garlic powder. Season with salt and pepper to taste.
  3. Scoop the mixture into the prepared mini muffin cups and gently press it down so each potato cup holds together.
  4. Bake for 20 to 25 minutes, until the tops are golden brown and the edges are crisp.

Notes

Squeeze the thawed hash browns in a clean kitchen towel before mixing. Removing excess water helps the potato cups become crisp instead of soggy.
Grease the mini muffin pan well, even if it is nonstick, because the potato cups can stick.
Let the potato cups rest in the pan for 3 to 5 minutes before removing them so they can firm up.
Leftovers keep in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to bring back their crisp texture.
Serve with ketchup, ranch, or hot sauce for dipping.