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 (also called potato gems or hash brown 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; Black pepper, freshly ground; 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 other half of lemon); Pickled red onion or capers, optional, for garnish

There’s something irresistibly delightful about crispy little bites of breakfast in your hand, and that’s exactly what makes this Smoked Salmon Hash Brown Cups Recipe a standout. Imagine golden hash browns shaped like tiny cups, filled with creamy lemony Boursin and topped with silky smoked salmon—pure brunch magic!

The image shows a pink plate filled with small, round golden cups arranged in neat rows. Each cup has three layers: a crispy golden outer shell, a white creamy middle layer, and a small swirl of thin, red salmon on top. The cups are sprinkled with finely chopped green herbs and black and white sesame seeds. The plate is placed on a white marbled surface with holiday decorations 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 made these smoked salmon hash brown cups for a friend’s brunch. The crunch of the tots combined with a creamy, tangy filling and a hit of fresh herbs made everyone go back for seconds. It’s simple, impressive, and a total crowd-pleaser.

Party Perfect: These mini cups are bite-sized and fancy enough to impress but easy enough to whip up in under 30 minutes.
Crispy & Creamy Combo: The crunch of baked tater tots and smooth, tangy Boursin filling create a delicious texture contrast every time.
Customizable: You can easily adapt ingredients and garnishes based on what you have, dietary needs, or seasonal flavors.
Brunch or Appetizer: Whether it’s a weekend brunch or a sophisticated party, these cups shine in any setting.

Ingredients & Why They Work

Each ingredient in this Smoked Salmon Hash Brown Cups Recipe plays a key role—from the crispy base to the creamy, herb-filled topping, finishing with the smoky salmon and zesty accents that make every bite exciting. Here’s why I love each one and some tips for picking them out.

Flat lay of small frozen shredded potato bites arranged loosely, a wedge of creamy Boursin cheese on a simple white ceramic plate, a small white ceramic bowl filled with Greek yogurt, a small white ceramic bowl with fresh lemon juice, half a fresh lemon with visible bright yellow zest, a small white ceramic bowl of black peppercorns, thin strips of vibrant orange smoked salmon neatly fanned out on a white plate, a small white ceramic bowl of everything bagel seasoning, a small bunch of fresh green chives finely sliced beside the bowl, and a small white ceramic bowl containing bright pink pickled red onions 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 small frozen shredded potato bites is a game-changer—they crisp up beautifully and hold their shape when molded into cups.
Olive Oil Spray: Helps the hash browns brown evenly without excess oiliness; it also makes clean-up easier.
Everything Bagel Seasoning: This seasoning adds that addictive savory crunch and a burst of flavor that ties the whole dish together.
Boursin Cheese: The creamy herb cheese gives a luscious, flavorful filling that's both tangy and rich, perfect alongside the salmon.
Greek Yogurt: Adds a fresh tang and lightness to the filling; you can swap in ricotta or sour cream based on preference.
Lemon Juice & Zest: Lemon juice brightens the filling, while zest adds fragrant citrus notes without overwhelming the salmon.
Black Pepper: Freshly ground pepper ups the flavor complexity without overpowering.
Smoked Salmon: The star protein—silky, smoky, and elegant. Slicing it thin helps it drape nicely over the cups.
Fresh Chives or Dill: A hit of fresh herbs adds color and a mild oniony or anise-like brightness.
Pickled Red Onion or Capers (Optional): These provide a tangy contrast that complements the creamy and smoky elements beautifully.

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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

I love mixing things up with the filling depending on the season or what I’ve got on hand. Sometimes I swap Greek yogurt for whipped cottage cheese for a lighter touch. You can also add finely chopped fresh dill instead of chives if you want a more herbaceous kick.

Vegetarian Variation: Skip the smoked salmon and add roasted cherry tomatoes or sautéed mushrooms topped with fresh herbs for a veggie-friendly version.
Spicy Kick: Mix a little finely diced jalapeño or a dash of smoked paprika into the Boursin filling for some heat.
Gluten-Free Option: Tater tots are naturally gluten-free in most brands, but always double-check if you have gluten sensitivity.
Make Ahead: You can pre-bake the hash brown cups and chill them separately; just fill and assemble when ready to serve.

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

A close-up image shows a black muffin pan filled with small yellow mashed potato cups being shaped with a silver spoon held by a woman's hand. The potato cups are pressed down into the round cavities of the muffin pan, with some cavities containing two golden brown tater tots each. The surface below the muffin pan is a white marbled texture, offering a clean, bright background. The mashed potato cups have a soft, crumbly texture with a rough top edge and are in different stages of being shaped in each muffin cup. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Mini Muffin Pan

Start by heating your oven to 400°F (200°C fan). Lightly spray your mini muffin pan with olive oil – this prevents sticking and helps the hash browns crisp up beautifully. If you don’t have spray, a brush or paper towel dabbed in oil works too.

Step 2: Form the Hash Brown Cups

Place two frozen tater tots in each muffin cup. They don’t need to fit perfectly at this point because you’ll press them into shape after a short initial bake. Pop the pan in the oven for about 10 minutes, just until the tots soften but aren’t yet crispy.

Step 3: Shape and Crisp the Cups

Remove the pan and use the back of a teaspoon to gently press the tots into cup shapes—push the potatoes up the sides and compress the base firmly. Sprinkle a pinch of everything bagel seasoning into the bottoms, then bake for another 15 minutes until golden and crispy around edges.

Step 4: Prepare the Filling

While the cups bake, mix the Boursin cheese, Greek yogurt, lemon juice, half of the lemon zest, and fresh black pepper until soft and fluffy. For neat assembly, I often spoon this into a piping bag, but a spoon works just fine if that’s what you’ve got.

Step 5: Assemble and Garnish

Once your cups are cool enough to handle, fill each with the cheese mixture, top with a few smoked salmon strips, and sprinkle with more everything bagel seasoning, fresh chives, the remaining lemon zest, and a little pickled red onion or capers. Serve immediately and watch your guests swoon.

Top Tip

From my experience making this recipe multiple times, a few little touches really take these cups over the top. Getting those hash brown cups crispy enough without burning is the trick, plus mixing the filling until extra fluffy makes the texture irresistible.

Don’t Skip the Pressing: Pressing the tots firmly after the initial bake shapes the perfect cup and helps them hold sturdy when you fill them.
Use a Piping Bag: It’s not just fancy—it makes filling the cups neat and fast, especially if you’re making a big batch.
Timing Is Everything: Bake the cups until nicely golden but watch closely to avoid over-browning—every oven varies!
Fresh Zest Boosts Flavor: Adding lemon zest twice—inside the filling and as a garnish—keeps the citrus notes lively and bright.

How to Serve Smoked Salmon Hash Brown Cups Recipe

Smoked Salmon Hash Browns - Serving Suggestion

Garnishes

I’m a sucker for fresh chives or dill on these—both add a lovely pop of green and herbaceous brightness. A sprinkle of extra everything bagel seasoning right before serving amps up that signature flavor punch, and a small curl of lemon zest on top is the perfect finishing touch.

Side Dishes

Pair these cups with a light spinach and arugula salad dressed in lemon vinaigrette, or complement the smoky flavor with soft scrambled eggs. I’ve also served them alongside some fresh fruit or a crisp cucumber salad to keep things fresh and balanced.

Creative Ways to Present

For special occasions, I like to arrange these on a tiered platter to add height and drama. You can even line a serving tray with edible flowers or fresh herbs for a beautiful brunch spread. They look just as stunning on canapé trays for cocktail parties, too!

Make Ahead and Storage

Storing Leftovers

Leftover cups store best if you keep the hash brown cups and filling separate. Place the cooled cups in an airtight container in the fridge for up to two days, and store the filling in another container. Assemble just before serving to keep the texture crisp and creamy.

Freezing

I’ve frozen the cups alone on a parchment-lined tray first, then transferred them to a freezer bag. Once frozen, they reheat beautifully in the oven to bring back that crispiness. Avoid freezing the filling or assembled cups, as the creamy topping can get watery when thawed.

Reheating

To reheat, pop the hash brown cups in a 375°F oven for 8-10 minutes until warmed through and crisp again. Then simply fill with your freshly mixed Boursin filling and salmon. Microwaving tends to make them soggy, so oven reheating is best for maintaining texture.

Frequently Asked Questions:

Can I use a different kind of potato for the hash brown cups?

You can try freshly shredded potatoes, but frozen tater tots work best because they’re pre-formed, freeze-dried slightly for crispness, and bake evenly. Using fresh potatoes would require drying thoroughly and extra steps to avoid sogginess.

What if I don’t have Boursin cheese?

No worries! You can easily swap Boursin for cream cheese mixed with finely chopped fresh herbs like chives, dill, or parsley, plus a little garlic powder. Greek yogurt or ricotta stirred in keeps the filling light and fluffy.

How far ahead can I prepare these Smoked Salmon Hash Brown Cups Recipe?

You can bake the hash brown cups a day ahead and store them in an airtight container at room temperature. Keep the filling in the fridge and assemble just before serving for the best texture and flavor.

Can I make these vegan?

To make a vegan version, swap smoked salmon with marinated carrot ‘lox’ or smoked tomato slices, and replace the Boursin cheese with a cashew-based herb cheese. Use plant-based yogurt for the creamy filling. The cups themselves are naturally vegan if you choose vegan-friendly frozen tots.

Final Thoughts

This Smoked Salmon Hash Brown Cups Recipe is my go-to whenever I want to wow guests without a fuss. It’s like the best parts of brunch and appetizers rolled into one bite-sized delight. Trust me, once you try these crispy, creamy, and smoky cups, you'll find yourself making them again and again. Serve them up at your next brunch, party, or whenever you want to treat yourself and your friends—you're going to love the reactions!