Stuffed Cheesy Hashbrown Cups

Name: Stuffed Cheesy Hashbrown Cups (Upgraded)
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: 32 oz Frozen shredded hashbrowns; 1 lb Ground beef; 6 slices Bacon-cooked and crumbled; 1/2 cup Onion-diced; 2 cloves Garlic-minced; 1 tsp Worcestershire sauce; 1 tsp Smoked paprika; 1/2 tsp Salt; 1/4 tsp Black pepper; 3/4 cup Shredded cheddar cheese; 1/2 cup Shredded Monterey Jack cheese; 1/2 cup Sour cream; 2 tbsp Chives-chopped; 1 Egg

⏱1h 10m

👥6

🔥420 cal

Easy

🍽️American

Crispy hashbrown cups filled with a savory mixture of ground beef, bacon, cheddar and Monterey Jack cheeses, and a dollop of sour cream.

32 oz Frozen shredded hashbrowns

1 lb Ground beef

6 slices Bacon-cooked and crumbled

1/2 cup Onion-diced

2 cloves Garlic-minced

See all 14 ingredients ↓

(0 reviews)

⏱1h 10m

👥6

🔥420 cal

Easy

🍽️American

Crispy hashbrown cups filled with a savory mixture of ground beef, bacon, cheddar and Monterey Jack cheeses, and a dollop of sour cream.

#comfort food #easy #dinner #beef #bacon

Instructions

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
In a large bowl, combine all Hashbrowns. Press about 1/4 cup of hashbrowns into each muffin cup, forming a cup shape. Bake for 15 minutes.
While hashbrowns are baking, brown Ground beef in a skillet over medium heat. Drain off any excess grease.
Add Onion and Garlic to the skillet and cook until softened, about 5 minutes. Stir in Worcestershire sauce and Smoked paprika.
Remove from heat and stir in Bacon and both Cheddar and Monterey Jack cheeses.
Remove hashbrown cups from oven. Fill each cup with the Ground beef mixture.
In a small bowl, whisk Egg. Drizzle a small amount of egg over the filling in each cup to help bind.
Return to oven and bake for another 15-20 minutes, or until golden brown and bubbly.
Top each cup with a dollop of Sour cream and sprinkle with Chives before serving.

Ingredients

32 oz 907 g Frozen shredded hashbrowns
1 lb 454 g Ground beef
6 slices 85 g Bacon-cooked and crumbled
1/2 cup 120 mL Onion-diced
2 cloves 6 g Garlic-minced
1 tsp 5 mL Worcestershire sauce
1 tsp 5 mL Smoked paprika
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
3/4 cup 180 mL Shredded cheddar cheese
1/2 cup 120 mL Shredded Monterey Jack cheese
1/2 cup 120 mL Sour cream
2 tbsp 30 mL Chives-chopped
1 50 g Egg

Equipment

Muffin tin
Large skillet
Large bowl
Small bowl

Instructions

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
In a large bowl, combine all Hashbrowns. Press about 1/4 cup of hashbrowns into each muffin cup, forming a cup shape. Bake for 15 minutes.
While hashbrowns are baking, brown Ground beef in a skillet over medium heat. Drain off any excess grease.
Add Onion and Garlic to the skillet and cook until softened, about 5 minutes. Stir in Worcestershire sauce and Smoked paprika.
Remove from heat and stir in Bacon and both Cheddar and Monterey Jack cheeses.
Remove hashbrown cups from oven. Fill each cup with the Ground beef mixture.
In a small bowl, whisk Egg. Drizzle a small amount of egg over the filling in each cup to help bind.
Return to oven and bake for another 15-20 minutes, or until golden brown and bubbly.
Top each cup with a dollop of Sour cream and sprinkle with Chives before serving.

Nutrition per serving

Calories 420

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Stuffed Cheesy Hashbrown Cups

Stuffed Cheesy Hashbrown Cups

Ratings & Reviews

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