Crispy Bacon Cheeseburger Hash Brown Cups with Pickles and Ranch (Print version)
Golden shredded-potato cups hold seasoned beef, bacon and melted cheese, with dill pickles and a garlic-Parmesan ranch drizzle added just before serving. Baking them in a metal muffin pan gives the edges a crisp finish while the centers stay tender.
# Ingredients:
For the hash brown cups and topping
01 -
2 tablespoons neutral oil, for greasing the pan
02 -
20 ounces (565 g) frozen shredded hash brown potatoes, fully thawed and squeezed very dry
03 -
8 ounces (225 g) lean ground beef
04 -
6 slices bacon, cooked crisp, drained and chopped (about 60 g cooked)
05 -
1½ cups (170 g) freshly shredded sharp cheddar, divided
06 -
½ cup (55 g) shredded low-moisture mozzarella
07 -
⅓ cup (30 g) finely grated Parmesan, divided
08 -
3 large eggs, lightly beaten
09 -
1 teaspoon garlic powder, divided
10 -
½ teaspoon onion powder
11 -
½ teaspoon dried dill, divided
12 -
¼ teaspoon fine salt, plus more only if needed
13 -
½ teaspoon freshly ground black pepper
14 -
½ cup (75 g) diced dill pickles, patted dry
15 -
⅓ cup (80 ml) ranch dressing
16 -
1–2 teaspoons milk or water, only as needed to loosen the dressing
17 -
1 tablespoon finely sliced chives
# Instructions:
01 -
Heat the oven to 400°F (200°C). Brush all 12 wells of a standard metal muffin pan generously with the oil. Squeeze the thawed potatoes in a clean towel until no liquid drips out.
02 -
Brown the ground beef in a skillet over medium-high heat, breaking it into small crumbles. Cook to 160°F (71°C), drain excess fat and let it cool slightly. If the bacon is not already cooked, cook and drain it now.
03 -
Combine the potatoes, beef, bacon, 1 cup of the cheddar, mozzarella, ¼ cup of the Parmesan, beaten eggs, ¾ teaspoon garlic powder, onion powder, ¼ teaspoon dried dill, salt and pepper. Fold until the egg coats the shreds and the meat is evenly distributed.
04 -
Divide between the 12 muffin wells, about a loosely packed ⅓ cup each. Press against the bottom and sides with the back of a spoon, leaving a shallow central hollow. Keep the potato strands inside each well so adjoining cups do not join.
05 -
Bake for 20 minutes. Sprinkle the remaining ½ cup cheddar over the cups and bake another 5–10 minutes, until the edges are deep golden and the egg-bound centers reach 165°F (74°C). Rotate the pan if one side browns faster.
06 -
Using oven mitts, transfer the hot pan to a heatproof surface. Rest for 5 minutes, then run a thin silicone spatula around each cup and lift it out carefully. The cups firm up as they rest.
07 -
Mix the ranch with the remaining ¼ teaspoon garlic powder and ¼ teaspoon dill. Add only enough milk or water to make it drizzle from a spoon.
08 -
Just before serving, add the drained diced pickles, ranch drizzle, remaining Parmesan and chives. Serve warm. For a cheese-pull presentation, open a warm cup gently after its five-minute rest.
# Good to know:
01 -
Dry potatoes and a generously greased metal pan matter more than adding extra cheese. Wet potatoes steam instead of browning. Keep the pickle and ranch topping off any cups you plan to store.
02 -
Refrigerate within 2 hours in a covered container for up to 3–4 days. Reheat the cups without the cold topping until the center reaches 165°F (74°C); add fresh pickles and ranch afterward. Freeze untopped cups for up to 2 months for best quality.
03 -
Rest for 5 minutes after baking; total time includes this rest.