Funeral Potatoes Muffin Cups (Printable)

Creamy potato and cheddar muffin cups topped with a crispy cornflake crunch, ideal for brunch or buffets.

# Components:

→ 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 or cream of mushroom for vegetarian
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 for garnish

# Method:

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 foolproof enough for someone new to cooking but elegant enough to impress people who've had the casserole version a hundred times.
  • You can make them ahead and reheat them, which means one less thing to manage on the morning of your gathering.
  • The muffin cup format means everyone gets their own perfect portion with a crunchy top, no sad middle-of-the-dish scraping.
02 -
  • Thaw your hash browns completely and let them sit in a colander for a few minutes—frozen water inside them will turn your mixture into potato soup in the oven, which I discovered by making that exact mistake.
  • Don't skip pressing the mixture down in the muffin cups, because loose potatoes won't bake through evenly and you'll end up with cold centers and overcooked edges.
03 -
  • Mix your potato base the morning of and keep it in the fridge, then just fill the cups and bake when guests are arriving—it's one less thing to manage in the chaos.
  • If your muffin tin has stuck-on residue from previous bakes, run it through the dishwasher before this recipe so nothing sticks unexpectedly and ruins the presentation.
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