Name: Smoked Salmon Hash Brown Cups Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 48 small frozen tater tots (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, or sour cream); 1 tablespoon lemon juice; Zest of 1/2 a lemon; Black pepper, freshly ground, to taste; 3.5 - 4 oz (100 - 120 g) smoked salmon, sliced into strips; Everything bagel seasoning, to sprinkle; A handful of fresh chives, finely sliced (or fresh dill); Remaining lemon zest from the filling; Pickled red onion or capers, optional

There’s something truly irresistible about crispy potato cups filled with creamy, tangy cheese and silky smoked salmon. This Smoked Salmon Hash Brown Cups Recipe is my secret weapon for brunch or when I want to impress without stress—it brings all those flavors together in a fun, bite-sized way.

A round white plate holds 20 small bite-sized cups arranged in neat rows. Each cup has three visible layers: the bottom layer is a golden crispy shell with a rough texture, the middle layer is a smooth swirl of white cream, and the top layer is a small, bright pink curl of salmon-like fish. The cups are sprinkled with tiny green chives and black and white sesame seeds, adding more color and texture. The plate is set on a surface with a white marbled texture, partially showing some green leaves and red berries in the background. 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 still remember the first time I whipped up these little cups—they disappeared faster than I could put them on the table. They’re crisp and comforting, yet somehow elegant enough for company. Plus, they’re surprisingly easy to make, which is a huge win in my book.

Perfect bite-sized treats: Each cup holds just the right amount of flavor without overwhelming you.
Combines texture and taste: Crispy tots, creamy Boursin, and silky smoked salmon create a delicious harmony.
Quick and fuss-free: Uses frozen tater tots to save prep time without sacrificing taste.
Customizable and festive: Easy to dress up with garnishes or sides for any occasion.

Ingredients & Why They Work

Each ingredient here plays a vital part in nailing that mix of creamy, tangy, and crispy that makes this Smoked Salmon Hash Brown Cups Recipe such a winner. Using frozen tater tots isn't just convenient; their uniform size helps shape the perfect cup.

Flat lay of a small pile of frozen shredded potato bites arranged neatly, a small white ceramic bowl of creamy Boursin cheese, a small white bowl containing smooth Greek yogurt, a small white bowl with bright yellow lemon juice, half a fresh lemon with visible zest, a few thin slices of vibrant orange-pink smoked salmon strips, a few fresh green chive sprigs finely sliced, a small white bowl filled with a blend of Everything bagel seasoning, a small white bowl holding thinly sliced pickled red onions, a few whole uncracked brown eggs placed aside for contrast, 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: Using these saves time and gives a reliably crispy, golden base with minimal effort.
Olive oil spray: Lightly greases your pan for crispiness without sogginess or extra calories.
Everything bagel seasoning: Adds a savory, aromatic crunch that elevates the simple potato cups.
Boursin cheese: This herb-infused creamy cheese melts perfectly and provides that tangy richness.
Greek yogurt: Keeps the filling light and adds a subtle creaminess and slight tang.
Lemon juice and zest: Brightens the filling and cuts through the richness with fresh citrus notes.
Black pepper: Freshly ground for a bit of warming spice.
Smoked salmon: The star protein—silky, smoky, and luxurious in every bite.
Fresh chives or dill: Herbaceous accents to enhance freshness and color.
Pickled red onion or capers (optional): Adds a tangy punch that complements the creamy and smoky flavors wonderfully.

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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 adore about this Smoked Salmon Hash Brown Cups Recipe is how much you can tweak it to suit your mood or dietary needs. I often swap out Greek yogurt for whipped ricotta if I want an even creamier texture.

Variation: For a dairy-free option, try a non-dairy cream cheese and coconut yogurt mix—still delicious and creamy.
Herb swap: If dill isn't your thing, fresh parsley or basil makes a nice alternative that’s equally fresh.
Extra zest: Add finely chopped capers or a sprinkle of smoked paprika on top for a smoky twist.

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

A black mini muffin pan filled with small round mashed potato cups being pressed inside each cup with a silver spoon held by a woman's hand on the left side; some muffin slots have two golden brown small tater tots placed inside, while the mashed potato cups have a rough, uneven texture and pale yellow color. The pan is set on a white marbled surface with a few dark crumbs scattered around. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and soften the tots

Start by preheating your oven to 400°F (200°C fan). Spray or lightly grease a mini muffin pan—I've found olive oil spray works perfectly and keeps them crispy. Place two frozen tater tots into each muffin cup; they don’t have to fit too snugly yet. Pop the pan into the oven for about 10 minutes. You want the tots softened but not crispy yet—this step helps them shape easier in the next stage.

Step 2: Shape and season the cups

Carefully take the pan out and, using the back of a teaspoon, gently press each pair of tots to form small cup shapes. Push the potato up around the edges to create walls, and compress the base so each cup holds together. Sprinkle the insides with a bit of everything bagel seasoning—this little step really amps up the flavor right at the base!

Step 3: Crisp until golden

Return the pan to the oven for another 15 minutes, allowing the hash brown cups to crisp up and turn a gorgeous golden color around the edges. Let them cool in the pan for about five minutes before gently lifting them out—you don’t want to break those beautifully formed baskets!

Step 4: Whip the filling

While the cups bake, mix the Boursin cheese, Greek yogurt, lemon juice, half the lemon zest, and a few grinds of black pepper in a bowl until fluffy and smooth. I love using a piping bag to fill the cups—it’s less messy and gives a neat finish, but a spoon works just fine too.

Step 5: Assemble and garnish

Arrange your cooled hash brown cups on a serving platter. Fill each cup with the whipped Boursin mixture, then top with two or three strips of smoked salmon. Sprinkle with more everything bagel seasoning, fresh chives, the rest of the lemon zest, and add pickled red onion or capers if you’re using them. Serve immediately for the best texture and flavor.

Top Tip

This Smoked Salmon Hash Brown Cups Recipe was born out of my endless pursuit to take simple ingredients and elevate them with minimal effort. Through trial and error, I’ve learned a few tips that save time and boost flavor:

Press while warm: Shaping the tots into cups while they're still warm and soft makes for sturdier, crispier cups after baking.
Don’t overcrowd the cups: Two tots per cup hit the sweet spot—too many can make them too thick and tough to crisp properly.
Piping bag magic: Filling with a piping bag saves mess and creates a professional look, but if you don’t have one, just spoon carefully.
Serve fresh: These hash brown cups lose their crispness if made too far ahead—best enjoyed right away to keep that satisfying crunch.

How to Serve Smoked Salmon Hash Brown Cups Recipe

smoked salmon hash browns - Serving Suggestion

Garnishes

For my go-to garnish, fresh chives add just the right hint of oniony brightness—and they look so cute sprinkled on top. I often add a little lemon zest for freshness and a touch of pickled red onion or capers for subtle tang and texture contrast. Plus, everything bagel seasoning is basically my secret weapon here—it complements both the potatoes and salmon perfectly.

Side Dishes

These cups hold their own but pair beautifully with a crisp green salad or a bowl of fresh fruit to balance the richness. For a brunch spread, I like serving them alongside scrambled eggs or a light cucumber and dill salad.

Creative Ways to Present

For a special occasion, I’ve arranged these cups on a wooden board lined with fresh herbs and lemon wedges—great for guests to grab and enjoy. You can also swap smoked salmon for classic lox with a dollop of creme fraiche and a sprig of dill for an upscale twist that always impresses.

Make Ahead and Storage

Storing Leftovers

I’ve found that you can store leftover cups in an airtight container in the fridge for up to two days, but assemble with the salmon and filling just before serving. The hash brown cups themselves stay nicely crisp if you reheat them properly.

Freezing

If you want to prep ahead on a busy day, you can freeze the baked hash brown cups (without filling or salmon) on a baking sheet, then transfer to a freezer bag. When ready, bake them straight from frozen at 375°F for 10–12 minutes until crisp again before filling.

Reheating

To keep that crunch, I reheat cups gently in a 350°F oven for about 8–10 minutes. Avoid microwaving as it tends to make the hash browns soggy. Then, add the filling and toppings fresh for the best experience.

Frequently Asked Questions:

Can I make the hash brown cups ahead of time?

Absolutely! You can bake and shape the hash brown cups ahead, then store them in an airtight container in the fridge for up to two days. Just add the filling and salmon right before serving to keep them crisp and fresh.

What can I substitute for Boursin cheese?

If you don’t have Boursin, soft cream cheese mixed with herbs, or a blend of ricotta and fresh herbs, makes a great substitute. Just add a splash of lemon juice and some black pepper to mimic the tangy, herby flavor.

Can I use regular potatoes instead of tater tots?

You can! But shredding and parboiling the potatoes first is key to get that right texture. Then press them firmly into muffin tins to hold their shape. Using frozen tater tots just saves time and guarantees consistency.

How do I keep the hash brown cups crispy when storing?

Store the cups separately from the filling and toppings in an airtight container in the fridge. When ready to serve, reheat in the oven at around 350°F for 8-10 minutes to crisp them back up before adding the creamy filling and smoked salmon.

Final Thoughts

This Smoked Salmon Hash Brown Cups Recipe truly feels like a love letter to easy entertaining. It’s fantastic for those mornings when you want something special without going overboard in the kitchen. I hope you enjoy making these as much as I enjoy sharing and eating them. Trust me, once you try these, they’ll become your go-to for brunch or a fancy snack that everyone will rave about.