Jalapeno Hash Brown Poppers

  • Yield : 24
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m

Crispy hash brown baskets filled with a spicy cheesy mixture.

These little beauties are a combination of a jalapeno popper recipe and some hash browns that defrosted and broke into 1000 pieces.

Yes they are as delicious as they sound!


  • 1 bag of hash browns - thawed and crushed
  • 100g butter - melted
  • 250g cream cheese
  • 100g sour cream
  • 5 spring onions - finely sliced
  • 2 large jalapenos - finely diced
  • 400g corn kernels
  • 200g sharp cheddar cheese - grated
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • Coriander leaves to garnish


Step 1

Pre-heat your oven to 200C.

Step 2

Mix your thawed and crushed hash browns in a bowl with the melted butter. Divide the has brown mixture equally between 2 muffin trays.

Step 3

Press the hash brown mixture into the bottom and up the sides of the muffin tins.This will create a rough hash brown basket. Place in the oven for 15 minutes or until golden.

Step 4

While the Hash browns are cooking, mix the rest of the ingredients into a large bowl and set aside.

Step 5

When the hash brown baskets are done, fill them with the cheese mix and return them to the oven for 5 minutes or until mix has melted.

Step 6

Garnish with some coriander leaves and serve.

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