Name: Smoked Salmon Hash Brown Cups Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 48 frozen tater tots (small frozen shredded potato bites); Olive oil spray; Everything bagel seasoning (to taste); 1 box Boursin cheese (5.3 oz / 150 g); 2 tablespoons Greek yogurt (or ricotta, whipped cottage cheese, sour cream); 1 tablespoon lemon juice; Zest of 1/2 a lemon (plus additional for garnish); Black pepper (freshly ground, to taste); 3.5 – 4 oz (100 – 120 g) smoked salmon, sliced into strips; Everything bagel seasoning (for finishing); A handful of fresh chives, finely sliced (or fresh dill); Pickled red onion or capers (optional, for garnish)

There’s something wonderfully satisfying about crispy mini hash brown cups filled with creamy, tangy Boursin and silky smoked salmon—this Smoked Salmon Hash Brown Cups Recipe really brings brunch dreams to life. It’s deceptively easy to make but feels so fancy, perfect for impressing friends or simply treating yourself to a special weekend bite.

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Smoked Salmon Hash Brown Cups Recipe
Top Tip
How to Serve Smoked Salmon Hash Brown Cups Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Smoked Salmon Hash Brown Cups Recipe

Why You'll Love This Recipe

I love how this Smoked Salmon Hash Brown Cups Recipe transforms humble frozen tater tots into something elegant and delicious. It’s the kind of dish that looks impressive but is truly simple to pull off, making it my go-to for both casual brunches and festive get-togethers.

Simple Ingredients: Uses easy-to-find pantry staples plus frozen tots for a quick, no-fuss prep.
Crunchy & Creamy Contrast: The crispiness of the hash brown cups pairs perfectly with the luscious Boursin and silky salmon.
Customizable Flavors: You can tweak herbs, toppings, or add a touch of heat to suit your taste buds.
Party-Worthy Presentation: These bite-sized cups bring style to your brunch or appetizer spread without extra hassle.

Ingredients & Why They Work

The magic of this Smoked Salmon Hash Brown Cups Recipe lies in the balance of textures and flavors. Frozen tater tots turn into crispy cups, Boursin cheese offers a creamy, herby kick, and fresh lemon brightens up the richness of the smoked salmon. It’s all about layering simple ingredients to create something special.

Flat lay of small frozen shredded potato bites arranged loosely, a small white bowl filled with creamy white Boursin cheese, a small white bowl containing thick Greek yogurt, a small white bowl holding bright yellow lemon juice, half a fresh lemon showing both zest and flesh, a neat pile of thinly sliced pink smoked salmon strips, a small white bowl with coarse everything bagel seasoning, a small bunch of fresh green chives finely sliced, a few strands of delicate pickled red onion, cracked black peppercorns scattered nearby, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Frozen Tater Tots: Quick to bake and shape, they create the perfectly crispy cup exterior every time.
Olive Oil Spray: Helps get that beautiful golden crunch without excess oil.
Everything Bagel Seasoning: Adds savory, nutty, garlicky notes that cozy up beautifully with salmon and cheese.
Boursin Cheese: Creamy, flavorful, and soft, this helps fill the cups with richness and herbal depth.
Greek Yogurt: Adds freshness and a slight tang while lightening the Boursin filling.
Lemon Juice & Zest: Brightens the filling and acts as a zingy contrast to the rich salmon.
Black Pepper: Just enough spice to balance the creaminess without overpowering.
Smoked Salmon: Silky, smoky, and perfectly luxurious with the crispy base.
Fresh Chives (or Dill): Offers a delicate oniony bite and fresh herbal aroma.
Pickled Red Onion or Capers (Optional): Adds a punch of acidity and texture for those who love a little extra zing.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Smoked Salmon Hash Brown Cups Recipe is super adaptable—over time, I've enjoyed switching up the herbs and the creamy filling depending on what’s in my fridge. It’s a fun dish to experiment with!

Variation: I sometimes swap Greek yogurt for whipped ricotta for a milder, creamier taste that’s especially good if you’re serving kids.
Herbs: Fresh dill is a lovely alternative to chives—and sometimes I like a sprinkle of fresh tarragon for an interesting twist.
Spice Level: Add a touch of crushed red pepper flakes into the cheese mixture if you want a subtle heat that's unexpected but delicious.
Dairy-Free Option: Use a dairy-free herb cheese spread and skip the Greek yogurt for a vegan-friendly spin.

Step-by-Step: How I Make Smoked Salmon Hash Brown Cups Recipe

A black muffin tray holds 24 small cups, with each cup filled with a yellow mashed potato layer pressed down by a spoon, forming a hollow base. The tray is half filled with small, golden tater tots placed in pairs inside the cups on the right side. The mashed potato cups have a rough, uneven texture, showing soft lumps, while the tater tots are crisp and ridged. A woman's hand is holding the spoon, pressing the potatoes into the tray, all set on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Mini Muffin Pan and Tots

Start by heating your oven to 400°F (200°C fan). I lightly spray my mini muffin pan with olive oil spray to make sure the tots don’t stick—this also helps the hash browns crisp up nicely. Then, place two frozen tater tots in each muffin cup, no need to press them tight just yet. Pop the pan into the oven for 10 minutes so the tots soften but aren’t crispy. This step prevents cracking when you shape the cups next.

Step 2: Shape the Hash Brown Cups

Carefully take the pan out of the oven and, using the back of a teaspoon, press the tots down and up the sides to form cups—this part is fun and satisfying! Don’t worry if they’re not perfectly shaped; they’ll crisp up and firm during the next bake. Sprinkle a pinch of everything bagel seasoning into the bottom of each cup now for an extra flavor boost.

Step 3: Bake Until Golden and Crispy

Put the pan back into the oven for about 15 minutes, or until the edges turn beautifully golden and crisp. Don’t skip this step—those crispy edges are what make these cups absolutely addictive. Let them cool in the pan for 5 minutes before gently removing them so they hold their shape.

Step 4: Mix the Creamy Filling

While the cups bake, whip together the Boursin cheese, Greek yogurt, lemon juice, half of the lemon zest, and a good crack of black pepper in a bowl until it’s light and fluffy. I like to transfer this mixture to a piping bag—it makes filling the cups neat and easy—but you can also just spoon it right in.

Step 5: Assemble and Garnish

Spoon or pipe the whipped cheese into each crispy cup. Then, nestle a couple of smoked salmon strips on top. Finish with a sprinkle of everything bagel seasoning, some fresh chives, the remaining lemon zest, and an optional pop of pickled red onion or a few capers. Serve immediately and watch these disappear fast!

Top Tip

From my many attempts at perfecting this Smoked Salmon Hash Brown Cups Recipe, I've learned a few key tricks that make all the difference—for flavor, texture, and ease of assembly.

Perfect Crispiness: Don’t skip that second bake after shaping the cups—this is crucial for crisp, sturdy edges that hold up well to the filling.
Gentle Cooling: Let the cups cool a bit before removing from the pan; cooling helps them firm up so they don’t fall apart.
Easier Filling: Using a piping bag for the cheese filling saves you messy spoons and makes presentation neater, especially if you’re serving guests.
Seasoning Stage: Add everything bagel seasoning both inside the cups before the second bake, and again on top after assembling for an extra burst of savory flavor.

How to Serve Smoked Salmon Hash Brown Cups Recipe

smoked salmon hash brown cups - Serving Suggestion

Garnishes

I always finish my Smoked Salmon Hash Brown Cups with a sprinkle of extra lemon zest and fresh chives—that little citrus brightness and herbal pop just elevates the whole experience. Pickled red onions add a lovely tangy crunch, while capers bring that delicious salty burst. Don’t be shy to play around with these options depending on your mood!

Side Dishes

These cups are perfect paired with a fresh green salad tossed with lemon vinaigrette or alongside some creamy avocado slices. For brunch spreads, I like to serve them with my favorite scrambled eggs or a sweet fruit salad for balance.

Creative Ways to Present

For a festive brunch or party, try arranging Smoked Salmon Hash Brown Cups Recipe on a large wooden board, garnished with edible flowers and fresh herbs for a beautiful centerpiece. You can also place them in pretty mini cupcake liners for easy grab-and-go finger food at social events.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (they’re rare in my house!), store the hash brown cups and filling separately in airtight containers in the fridge. This helps keep the cups crispy and the filling fresh when you’re ready to enjoy them again.

Freezing

I’ve frozen the baked hash brown cups successfully before. Just freeze them flat on a tray first, then transfer to a freezer bag. When you want to serve, bake them straight from frozen to refresh that crispiness. I recommend freezing the filling separately if you want to keep the best texture.

Reheating

To reheat, place the hash brown cups on a baking sheet and warm in a preheated 350°F (175°C) oven for about 8-10 minutes until heated through and crispy again. Avoid microwaving since it makes them soggy. Add the filling fresh after reheating for best taste and texture.

Frequently Asked Questions:

Can I make these hash brown cups ahead of time?

Yes! You can prepare the hash brown cups (without filling) a day ahead. Bake, cool, and store them in an airtight container in the fridge. Reheat in the oven before adding the creamy filling and smoked salmon.

What if I can’t find Boursin cheese?

If Boursin isn’t available, you can substitute with any soft, herbed cream cheese or a mixture of cream cheese and fresh herbs. Just make sure to whip it with Greek yogurt or sour cream to keep it fluffy and smooth.

Can I use regular hash browns instead of tater tots?

Frozen tater tots work best because of their shape and size, which make forming the cups easier. Regular shredded hash browns tend to be too loose and may not hold together as well, but if you want to use them, press firmly into the muffin pan and add a bit of flour or egg to help bind.

How do I keep the hash brown cups crispy?

To maintain crispiness, bake the cups well and avoid covering them with moist toppings too far in advance. Adding the creamy filling and salmon just before serving helps keep that wonderful crunch intact. Also, reheating the cups in the oven refreshes their crisp texture better than microwaving.

Final Thoughts

This Smoked Salmon Hash Brown Cups Recipe has become a little highlight in my kitchen rotation—crispy, creamy, bright, and just downright delicious. It’s well worth keeping a box of frozen tots on hand just so you can whip this elegant nibble up whenever the mood strikes. Give it a try—you’ll find it’s your new favorite brunch or appetizer go-to that your friends will rave about too!