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 (for sprinkling); 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; Black pepper, to taste; 3.5 to 4 oz (100 to 120 g) smoked salmon, sliced into strips; Everything bagel seasoning (for garnish); A handful of fresh chives, finely sliced (or fresh dill); Lemon zest (remaining from the lemon used in filling); Pickled red onion or capers (optional)

There’s something irresistibly fun about these little bites. The Smoked Salmon Hash Brown Cups Recipe delivers a perfect blend of crispy, creamy, and savory all in one handheld treat that always steals the show at brunch or any get-together.

A round light pink plate holds 18 small, golden-brown crispy cups arranged closely in rows. Each cup is filled with a white creamy layer, topped with a small swirl of bright red smoked salmon or similar fish, garnished with finely chopped green herbs and sprinkled with black and white sesame seeds. The plate is placed on a white marbled surface next to some greenery with red berries and a small wooden board partially visible on the left. Photo taken with an iphone --ar 2:3 --v 7

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 remember the first time I made this recipe—it was at a weekend brunch with friends, and everyone kept reaching for “just one more.” These little hash brown cups are like a culinary happy dance of textures and flavors that's surprisingly easy to pull off.

Crispy Delight: The hash brown base bakes up perfectly crunchy on the outside while still soft enough to form a cup—simple but so satisfying.
Creamy & Tangy Filling: The whipped Boursin and Greek yogurt mixture is dreamy and brightened by lemon, adding a fresh contrast to the savory salmon.
Flavor Bomb Seasoning: Everything bagel seasoning is the secret weapon here—it adds that addictive umami pop you didn't know you needed.
Party Perfect: These cups look fancy but are surprisingly easy to make, so they’re great for impressing guests without stress.

Ingredients & Why They Work

This dish relies on a few simple ingredients that each bring a lot to the table. The frozen tater tots serve as your base and get irresistibly crisp, while Boursin cheese brings creamy richness. Smoked salmon adds that luxurious, silky layer—and the everything bagel seasoning pulls all the flavors together perfectly.

Flat lay of small frozen shredded potato bites arranged loosely beside a small mound of creamy Boursin cheese, a small white bowl filled with thick Greek yogurt, a small white bowl with bright yellow fresh lemon juice, half a fresh lemon with zest visible, a small white bowl containing coarse black pepper, thin slices of vibrant orange smoked salmon, a small white bowl with everything bagel seasoning, and a small bunch of fresh green chives finely sliced, some pickled red onion slices artfully arranged next to the ingredients, all 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: These make forming those little cups simple—they crisp up nicely and are much easier than shredding your own potatoes.
Olive oil spray: Helps the tots brown nicely without being greasy; also great for prepping the muffin pan.
Everything bagel seasoning: This seasoning is the MVP here—its savory, garlicky crunch lifts every bite.
Boursin cheese: Creamy, herbaceous cheese that whips beautifully with yogurt for a luscious filling.
Greek yogurt: Adds tang, lightens the cheese mixture, and gives a lovely fluffiness to the filling.
Lemon juice & zest: Brightens up the creamy cheese with a fresh citrus kick—don’t skip the zest!
Black pepper: Adds subtle heat and depth.
Smoked salmon: Silky, smoky strips that are the star of these cups; slice them thin so they sit beautifully on top.
Fresh chives (or dill): Adds a fresh herb note and a pop of green.
Pickled red onion or capers (optional): For a sharp, tangy contrast that cuts through the richness.

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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

One of the things I love most about this Smoked Salmon Hash Brown Cups Recipe is how adaptable it is. I often tweak the filling or toppings to suit whatever I have on hand—or the vibe of the event.

Variation: I once swapped Greek yogurt with whipped cottage cheese for a silkier texture—equally delicious and great for when yogurt’s not in the fridge.
Dietary tweak: For a dairy-free version, try a cashew cream cheese blend with lemon zest to keep that creamy tang.
Seasonal change: In summer, I’ve added finely diced cucumber and dill instead of chives for a refreshing twist.
Extra toppings: Some days, a small dollop of crème fraîche or a scattering of microgreens on top adds an elegant finish.

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

A dark muffin tray filled with small cup-shaped mashed potato shells, each shell having a rough, uneven yellow texture pressed into the cup wells. Some wells hold golden, crispy tater tots stacked in pairs, showing a crunchy texture. A woman's hand is using a silver spoon to press and shape the mashed potato shells inside one cup. The scene is set on a white marbled surface in bright light. photo taken with an iphone --ar 2:3 --v 7

Step 1: Forming the Hash Brown Cups

Start by heating your oven to 400°F (200°C fan) and lightly greasing your mini muffin pan—olive oil spray works wonders here. Then, pop two frozen tater tots into each muffin hole. Don’t worry if they don’t perfectly fit; you’ll shape them next. Bake for about 10 minutes until they soften but aren’t crispy yet. This is key to making sure they mold nicely without cracking.

Step 2: Shaping and Crisping the Cups

Remove the pan, then gently press each group of tots into a cup shape using the back of a teaspoon. Push the potato up the sides and flatten the base so each cup holds its shape. Sprinkle a pinch of everything bagel seasoning into the bottom of each cup for an extra flavor layer. Pop them back in the oven for 15 minutes—they’ll come out perfectly golden and crispy. Let them cool slightly in the pan before removing carefully.

Step 3: Preparing the Whipped Cheese Filling

While the cups bake, mix Boursin cheese, Greek yogurt, lemon juice, half the lemon zest, and black pepper in a bowl until the mixture is soft and fluffy. I find transferring this filling to a piping bag makes assembly neat and easy—but spooning works just fine too.

Step 4: Assembling Your Smoked Salmon Hash Brown Cups

Once the cups are ready, fill each one with a generous dollop of your whipped filling. Then top with two or three thin strips of smoked salmon. Finish by sprinkling more everything bagel seasoning, fresh chives, remaining lemon zest, and a little peace of pickled red onion or capers if you have them. Serve immediately so the crunch stays crispy!

Top Tip

From countless brunch experiments, I’ve learned the key to perfect Smoked Salmon Hash Brown Cups is balancing texture and timing. Here are my best tips to ensure your cups are crispy, creamy, and utterly delicious every time.

Pre-baking softness: Don’t skip that initial 10-minute bake—this softens the tots so they mold easily without cracking when you press them.
Press gently but firmly: Using the back of a teaspoon, shape the cups carefully; pressing too hard can crack the tots, too light and they won’t hold.
Use a piping bag: It makes filling the tiny cups neat and quick, plus the presentation looks sharper.
Serve right away: The crunch is best fresh out of the oven; if they sit too long, they can lose crispness.

How to Serve Smoked Salmon Hash Brown Cups Recipe

smoked salmon hash browns - Serving Suggestion

Garnishes

Fresh chives or dill tops my list because they add a mild oniony brightness and a lovely green pop. I also like to add a tiny twist of lemon peel to each cup—it adds aroma and a slightly zesty finish that wakes up your taste buds.

Side Dishes

I usually serve these with a refreshing arugula salad dressed in lemon vinaigrette or alongside a chilled cucumber and radish salad to complement the richness of the salmon. If it’s brunch, a simple fruit platter or soft scrambled eggs rounds out the meal beautifully.

Creative Ways to Present

For a special occasion, I’ve arranged the cups on a large slate board, sprinkled with edible flowers and microgreens. You can also nestle them in small lettuce leaves for a colorful, hand-held presentation that’s perfect for parties or cocktail hours.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and sometimes I do, sometimes I don’t!), store the cups without filling in an airtight container in the fridge for up to 2 days. The key is to wait to add the cheese mixture and salmon topping until just before serving so the cups stay crispy.

Freezing

I’ve frozen the baked cup shells before—they freeze well when stored in a single layer in a freezer-safe container. When you want to enjoy them, just thaw and re-crisp in the oven for a few minutes. Avoid freezing the filled cups since the creamy layer doesn’t hold texture well after thawing.

Reheating

To reheat stored cups, pop the shells in a 375°F (190°C) oven for about 5-7 minutes to revive crispness. Then add your filling and toppings fresh to keep the flavors bright and texture perfect.

Frequently Asked Questions:

Can I use fresh potatoes instead of frozen tater tots?

You can absolutely make these from scratch by shredding fresh potatoes, but frozen tater tots make the process much faster and more foolproof in shaping and crisping your cups. If using fresh potatoes, be sure to squeeze out as much moisture as possible to ensure crispiness.

What if I don’t have Boursin cheese?

No worries! You can swap Boursin for cream cheese mixed with herbs, or try ricotta or mascarpone blended with fresh dill or chives and a little garlic powder to mimic the flavor and texture. Greek yogurt or sour cream will help lighten the mix.

How long do leftover cups keep their texture?

The cups are crispiest right after baking. Stored in the fridge without filling, they should keep their texture for a day or two. Reheating in the oven helps restore crispiness. Avoid filling them too long before serving to keep them from getting soggy.

Can I prepare these cups for a large crowd?

Absolutely! This recipe scales up well. Just be sure to bake the cups in batches if you don’t have multiple muffin pans. Assemble close to serving time to keep everything fresh and crispy.

Final Thoughts

This Smoked Salmon Hash Brown Cups Recipe holds a special place in my kitchen—the way the crispy potato hugs creamy cheese and silky salmon feels like a little celebration in every bite. Whether you’re making it for family brunch or impressing friends, it’s a recipe that’s truly worth the effort. Give it a try—I promise you’ll want seconds, and maybe even thirds!