Jalapeno Popper Hash Brown Bites
Jalapeno Popper Hash Brown Bites are an easy appetizer to serve at your next party! Spicy jalapeno mixed with cheese and seasoning, sitting in a basket of hash brown potatoes. You can even freeze them in advance!
Here’s a really simple appetizer that’s both gluten free and better than anything you can buy at the store. I made these jalapeno popper bites for my impending week of parties (it’s officially party season, people), and currently have a big ole’ bag of them sitting in my freezer. I plan to reheat them just before guests arrive so they’ll be crispy and ready to go!
I made these using Simple Potatoes® Hash Browns. I like them because they’re really easy to work with. They’re not frozen so you don’t have to wait for them to defrost, and they’re already shredded so you don’t have to spend as much time as you would shredding the potatoes from scratch. Super easy, super delicious.
I’ve had long nights shredding potatoes for latkes, and I might just move on to Simply Potatoes for that one, too. Life’s hard enough, why not make it a little easier? Like bite-sized appetizers. They make life easier, because you barely even need a napkin to eat them. One bite and you’re good to go.
So for this recipe, I did remove all of the seeds from the jalapeños to make them a bit less spicy. But that part is completely up to you. If you’d like a bigger kick, just leave a few seeds in the peppers. I don’t recommend all of them, just don’t completely scoop out a little here and there. And make sure you really, really like spicy food before doing this.
You can also make these as a larger version in a 12 cup muffin tin. I did these in a mini-muffin tin so they’d be bite-sized. But if you’re really into them, you can definitely make a bigger version and have them for a full meal!
Or do what I did, and eat 5 in one sitting. That probably equals about 2 big ones, right?
I think so.
Jalapeno Popper Hash Brown Bites
Ingredients
For the Hash Brown Cups
- 20 oz shredded hashbrowns
- 1 cup cheddar cheese, shredded
- 1/4 cup parmesan cheese, shredded
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
For the Jalapeno Filling
- 1 lb ground turkey
- 1 tsp dried chives
- 1 tsp onion powder
- 1 tsp dried dill
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 oz cream cheese
- 2 diced jalapenos, seeds removed
- 1 cup parmesan cheese, shredded
Equipment
- mini muffin tin
Instructions
For the Hash Brown Cups
- Preheat oven to 425F. Grease a mini-muffin tin and set aside.
- In a large bowl mix together hash browns, cheddar, 1/4 cup parmesan, olive oil, salt, and pepper.
- Add about 1 tbsp to each muffin cup. Use your fingers to form into little cups by pressing mixture to sides.
- Bake until cups start turning golden brown, about 10 minutes.
For the Jalapeno Filling
- Sautee turkey over medium heat until no longer pink.
- Add spices (chives, onion powder, dill, salt, pepper), cream cheese, jalapeno, and 1 cup shredded parmesan. Stir until well combined and remove from heat.
- Scoop about 1-2 tbsp of filling into each muffin cup, evenly distributing.
- Bake again until filling starts turning golden brown, about 20 minutes. Let cool before removing from tray. Top with any extra jalapeno pieces.
Notes
Nutrition
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