Jalapeno Hash Brown Poppers2015-05-05
- 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
Pre-heat your oven to 200C.
Mix your thawed and crushed hash browns in a bowl with the melted butter. Divide the has brown mixture equally between 2 muffin trays.
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.
While the Hash browns are cooking, mix the rest of the ingredients into a large bowl and set aside.
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.
Garnish with some coriander leaves and serve.