Description
Mini Smoked Salmon Hash Brown Cups are crispy, golden mini hash brown nests filled with creamy Boursin cheese, tangy Greek yogurt, fresh lemon, and topped with silky smoked salmon. Sprinkled with everything bagel seasoning and fresh chives, these bite-sized treats are perfect for brunch or as an elegant appetizer that feels like breakfast in every bite.
Ingredients
Scale
Hash Brown Cups
- 48 frozen tater tots (small frozen shredded potato bites)
- Olive oil spray
- Everything bagel seasoning (to taste)
Filling
- 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)
Topping
- 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)
Instructions
- Preheat and prepare muffin pan: Heat your oven to 400°F (200°C fan) and lightly grease a mini muffin pan with olive oil spray or rub with oil or butter using parchment paper.
- Arrange the tater tots: Place 2 frozen tater tots in each mini muffin cup. They don’t need to fit perfectly yet. Transfer the pan to the oven and bake for 10 minutes until the tots have softened but are not yet crispy.
- Form hash brown cups: Remove the pan from the oven. Use the back of a teaspoon to gently press the tots into cup shapes, pushing the potato up the sides and flattening the base. Sprinkle the bottom of each cup with a bit of everything bagel seasoning.
- Crisp the cups: Return the pan to the oven and bake for another 15 minutes until the cups are golden and crispy around the edges. Remove from the oven and let cool in the pan for about 5 minutes before gently removing them.
- Prepare the filling: While the cups bake, combine the Boursin cheese, Greek yogurt, lemon juice, half the lemon zest, and black pepper in a bowl. Mix until soft and fluffy. Transfer to a piping bag for easier assembly if desired.
- Assemble the cups: Arrange the crisp hash brown cups on a serving platter. Pipe or spoon the whipped Boursin filling into each cup, then top with strips of smoked salmon.
- Garnish and serve: Scatter everything bagel seasoning, fresh chives, the remaining lemon zest, and a small piece of pickled red onion or a couple of capers over the assembled cups. Serve immediately for best texture and flavor.
Notes
- Use a mini muffin pan to achieve perfectly sized hash brown cups.
- Substitute Greek yogurt with ricotta, whipped cottage cheese, or sour cream as preferred.
- For an herby twist, swap fresh chives with dill.
- Pickled red onion or capers add a nice tangy contrast but are optional.
- To easily fill the cups, piping the Boursin mixture works better than spooning.
- Serve these immediately after assembly to maintain crispiness.
Nutrition
- Serving Size: 3 cups
- Calories: 260 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 35 mg
