Beer Bacon Hash Brown Cups

An entire breakfast, complete with Imperial Red Ale bacon, smothered onions, and cheese, in a cup of shredded potatoes. These little bites are perfect for those mornings when you have some time to make a great meal, or make them ahead of time and reheat as necessary.

Beer Bacon Hash Brown Cups

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

6 potato cups

Beer Bacon Hash Brown Cups

Ingredients

  • 2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
  • 6 oz. Imperial Red Ale Bacon
  • 4 oz. pepper jack cheese, shredded
  • 2 TBSP butter
  • 1 yellow onion, sliced
  • 1 teaspoon kosher salt
  • 1⁄2 teaspoon black pepper

Instructions

  1. Preheat oven to 400°F
  2. Coat muffin tin with butter
  3. Cook onions down in a saute pan with butter, salt, and black pepper
  4. Spoon shredded potatoes evenly into the muffin cups
  5. Pack potato into a cup shape
  6. Bake for 30 minutes
  7. Let rest for 5 minutes
  8. Layer the chopped bacon, onions, and pepper jack cheese
  9. Bake for 20 minutes
  10. Gently lift each potato cup out, invert it, place on serving plate bottom side up

Forming hash brown cups in muffin pan
Forming hash brown cups in muffin pan
Beer Bacon Hash Brown Cups out of the oven
Beer Bacon Hash Brown Cups out of the oven
Beer Bacon Hash Brown Cups topped with Sriracha
Beer Bacon Hash Brown Cups topped with Sriracha

Thoughts?